By Its Thanksgiving weekend here in Canada, so of course its pumpkin everything. In honor of this wonderful holiday I felt compelled to pumpkin spice up my life! I had originally set out this weekend just to make some pumpkin cookies (which I did and they were a hit, but it wasn’t my recipe sooooo….). I didn’t realize that pumpkin puree was only sold in one size of can and that this can was HUGE. After making the cookies, I still had about ¾ of the can left. Never one to waste, I decided to keep on baking and came up with these little gems….I still have ½ the can of pumpkin puree left over.
Ingredients
For the Muffins
2 cups all purpose flour
2/3 cups coconut sugar
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
1 cup unsweetened almond milk
¼ cup canola oil
½ cup (generous) pumpkin puree
1 ½ tsp apple cider vinegar
For the Icing
1 cup icing sugar
½ tsp vanilla
1 tbsp almond milk
¼ cup pure maple syrup
Directions
- Preheat oven to 375°
- Grease muffin pan and set aside
- In a large mixing bowl, add flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk or stir with a fork to mix ingredients.
- In a separate bowl, combine pumpkin puree, almond milk, canola oil, and apple cider vinegar. Whisk to combine.
- Add the pumpkin puree mixture to the dry ingredients and stir vigorously.
- Spoon evenly into the prepared muffin pan and bake for 18-20 mins.
- Once the muffins are cooled, in a small bowl, combine the icing sugar, vanilla, almond milk, and maple syrup. Stir until smooth and the desired consistency.
- Drizzle glaze over the muffins.
- Wait about 15 mins for the glaze to set before serving.
