I've been making Egg-Free pumpkin muffins for years with our girls! Today I decided to use my new donut pans, they came out super cute. So good and so festive during the fall season!
Egg-Free Pumpkin Muffins
Muffin Ingredients
3/4 cup + 2 tablespoons whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/4 cup coconut oil, melted or canola or olive oil
1/2 cup maple syrup
3/4 cup pumpkin puree, room temperature
Cinnamon sugar coating (butter is optional)
1/4 cup granulated sugar
1 tsp ground cinnamon
*2-3 TBSP unsalted butter, melted – optional
Directions
Preheat the oven to 350°F and line muffin pan with muffin liners.
In a bowl, mix together the first 7 dry ingredients. Set aside.
In another mixing bowl, stir together oil, maple syrup and pumpkin.
Add the dry mixture to the wet one and stir until combined.
Divide mixture and bake for 25-30 minutes or until a toothpick comes out clean.
Let cool
Mix together the sugar and cinnamon in a small bowl.
If using butter, dip the tops and sides of the muffins in the butter, then roll in the cinnamon sugar.
If using butter, store in the refrigerator. If no butter they can be stored at room temp.
After nibbling on a few, I like to freeze ours to have on hand throughout the season :)
