Today is FINALLY the first day of Fall! My FAVORITE season. So I decided to commence the new season with my favorite vegan pumpkin muffins. I experimented this time and made them GF simply by replacing the flour with almond flour. If I can replace any baked good with agave and almond flour, I am happy. Here is the scrumptious recipe…
I love these because there is no oil or butter in them–just pumpkin, spices, and almond flour!
2 c. almond flour
a little less than 1/3 c. agave nectar
1 T. baking powder
1/2 ts. baking soda
1/2 ts. salt
1/2 ts. cinnamon (I throw in a little more)
1/4 ts. nutmeg (again a little more)
1 15 oz can of organic pumpkin
unsweetened coconut
Mix all together and put in muffin tin or bread pan and sprinkle with coconut and bake for 25-30 min. at 375 degrees.
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I think I’m gonna have to make these soon – now that the weather has cooled off.