GF - Vegan - Muffins - Pumpkin

By BlueSchmoo

No Dairy, No Eggs and No Butter

Ingredients

• 2 cups Brown Rice Flour (or sub your favorite flour)
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 2/3 cups Coconut Sugar
• 2 teaspoons Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 2 tablespoons Ground Flax
• 4 tablespoons Water
• 1 teaspoon Vanilla
• 1 cup Pureed Pure Pumpkin (not pumpkin pie mix)
• 1 Ripe Banana (mashed)
• 1/4 cup Coconut Oil (measured in melted form)
• 2 tablespoons Brown Rice Flour (for streusel topping)
• 2 tablespoons Coconut Sugar (for streusel topping)
• 2 tablespoons Coconut Oil (for streusel topping)
• 1 teaspoon Cinnamon (for streusel topping)
• 2 tablespoons Raw Pumpkin Seeds (for streusel topping)

Details

Adapted from noshandnourish.com

Preparation

Step 1

Mix together the 2 tbsp of flax and 4 tbsp of water in a small bowl. Stir vigorously with a fork, then refrigerate for 15 minutes while you prepare the rest of the muffins.

Preheat oven to 400 degrees.

Add together the remaining non-streusel ingredients in a large mixing bowl (Brown Rice flour through Coconut Oil).Stir in the flax / water combo into the muffin mixture.

Use non-stick spray to coat a muffin tin. (optional. Spoon the muffin mixture into each muffin cup to the top.

Combine the streusel toppings in a separate bowl. Spoon a small portion of streusel onto each muffin, being sure to press it down into the muffin.
Bake for 25 minutes.

Let cool for 5 minutes, then devour!