When Amber over at Good Saint posted her pumpkin spice bread I knew I needed to try it. After all I’m a self proclaimed pumpkin addict this time of year. I’m mean, not PSL at Starbucks kinda addict, but muffins, breads, cookies…ya know the basics.
I made a batch Monday sans icing and by Tuesday (today) I was whipping up batch number 2 they were so loved! Amber is a super talented, honest yogi/vegan blogger. Clearly her recipes are as awesome as she is…. and this one is a KEEPER for sure!
Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab-n-go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so… muffins were the chosen option 🙂
- 1- 15 oz. can pumpkin purée (about 1.5 cups)
- 1/3 cup softened coconut oil
- 1/3 cup coconut sugar
- 1/2 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or champagne vinegar
- 2 cups gluten-free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tsp ground cinnamon
- 1/2 tsp of freshly ground ginger or 1/4 tsp ground ginger
- Preheat oven to 350 degrees. Spray your muffin pan with coconut oil.
- Set that aside.
- In a large mixing bowl, combine coconut oil, sugar, milk, vanilla, & vinegar.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Slowly add in the dry ingredients to the wet and mix to combine.
- Once the two are completely combined and a batter has formed, add the pumpkin purée.
- Stir to combine.
- Pour batter into your muffin pan.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool completely.
- Freeze for up to 1 month or store in an airtight container.
These also freeze perfectly in an airtight container for up to 1 month as if they can last that long. And, feel free to chop up a chocolate bar and add it to the muffin mix if you wish. So good! Happy fall.
— Knead to Cook