Pumpkin Spice Muffins
Sugar and spice and everything nice; that's what these pumpkin spice muffins are made of!
1 1/2 cup organic pumpkin puree
not pumpkin pie filling - 398 ml can
1/2 cup Krisda
1/4 cup Swerve - brown
1/2 cupcoconut oil - melted and cooled
3 tbsp 10% cream
2 cups gluten free flour
we use Bob’s Red Mill
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp salt
Optional ingredients: add 1/2 cup of either chopped nuts
chocolate chips, or dried cranberries - or combination.
Preheat your oven to 350 degrees (F) and grease or use a liner.
In a medium bowl, mix the wet ingredients: pumpkin, sugar, vegetable oil, eggs, and milk.
Slowly add in the dry ingredients and stir just until combined.
Pour the pumpkin bread batter into your prepared pan (s).
Bake for 40 - 45 minutes in a preheated 350-degree oven. Test for doneness by inserting a toothpick in the centre of a muffin. It shoujld come out clean.
Place on a cooling rack for 15 minutes and remove from tin.
These store well in the freezer.
Recipe Source: The Unknown Chef at Birdzofafeather.ca