Pumpkin Muffins

I have been so busy lately!! So sorry for the lack of posting. I haven’t been feeling well at all for the past week. I think it might be from all of my traveling and stress. But I’m done with my teacher training on Sunday (and will make a post about the previous weekend tomorrow) and I can’t wait to have my life back and put more focus on this blog and other happy things!

But anyways, I had a bake sale that I needed to bake for today and I figured that I would make a treat for myself and you guys as well! We deserve it, right? 😉

I’m still going strong with my pumpkin, fall themed goodies and plan to do so until I can no longer! Hope that’s okay with you guys 🙂

Pumpkin Muffins

makes 6 muffins

3/4 cup sorghum flour
1/4 cup rice flour (You can replace that with 1 cup flour or flour blend of your choice)
1/4 cup melted coconut oil
1/3 cup almond milk
5 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 teaspoon baking soda
pumpkin seeds (optional)

Preheat oven to 350 degrees. Combine all dry ingredients and mix together. Combine all wet ingredients in separate bowl. Add wet ingredients to dry and mix together completely. You can add a handful of pumpkin seeds to your dough for that extra pumpkin kick 🙂 Place in muffin pan and bake for 25-30 minutes. Remove from oven and enjoy!!

One response to “Pumpkin Muffins”

  1. I replaced the coconut oil with pumpkin purée, used baking soda and cream of tartar for rise, and used all ground oats for flour and they came out so fluffy and perfect!


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