This recipe makes soft, moist and delicious pumpkin muffins! Trust me, nobody will miss the dairy!
1 1/2 cups all purpose flour (or substitute half whole wheat pastry flour and half all purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (You can make your own by using 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 14/ teaspoon ginger and a pinch of cloves and allspice)
1 1/3 cups canned (or boxed) pumpkin. Don't use pumpkin pie filling as it is already sweetened and spiced.
1/3 cup vegetable oil or melted coconut oil
2 tablespoons ground flax mixed into 6 Tablespoons water
1 cup sugar
1 teaspoon cinnamon
1 Tablespoon sugar
Preheat the oven to 350 degrees. Spray a standard sized muffin tin with non-stick spray.
Mix 2 tablespoons ground flax into 6 tablespoons water in a small bowl and set aside.
Make topping: in a small bowl, mix together cinnamon and sugar.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a larger bowl, mix pumpkin, oil, flax, and sugar.
Add dry ingredients to the wet ingredients. Stir only until just combined.
Divide batter into the muffin tin. Sprinkle topping evenly over each muffin.
Bake until puffed and golden on top. They are done when a toothpick comes out clean from the center of a muffin. This should take about 17 to 20 minutes.
Cool for five minutes, then remove muffins from the tin and finish cooling on a rack.
Muffins can be kept at room temperature for up to 2 days. After that refrigerate the remainder, if there are any left!