My Secret Pumpkin Spice Muffins: Revealed! (I Used To Sell These!)

A few years ago, I made these muffins and they changed our lives! They quickly became our favorite dessert. I baked them for get-togethers, and everyone devoured them. Because they were such a success, we realized the next step: selling them at the market! And, I did just that. They were a hit!

While I am now unable to sell these at the market, I couldn't let this recipe collect dust. I want everyone to experience them and enjoy them!

Let's dive in! I have linked my favorite products below (they are underlined and in red).

Ingredients:

• 1 and 1/2 cup Bob's Red Mill Gluten-Free Flour (I have also used Cassava Flour, and they turned out great!)

• 1 tsp baking powder (I make my own - recipe here!)

• 1 tsp baking soda

• 3/4 tsp sea salt (I like this brand)

• 2 tsp ceylon cinnamon (I like this brand from Sri Lanka)

• 1/2 tsp nutmeg

• 1/4 tsp ground ginger (I like this brand from India)

• 1 and 1/4 cup coconut sugar (I like this organic brand)

• 1/2 cup olive oil (I have also used ghee, and ghee works great too!)

• 1 heaping cup of pumpkin puree (Make sure it is heaping!)

• 2 eggs

Directions:

1. Preheat oven to 350.

2. Line cupcake tray with cupcake holders.

3. Make flax egg (4 tablespoons of flax and 12 tablespoons/3/4 cup of water) in small bowl and set aside.

4. Mix all dry ingredients together. Stir well to incorporate spices.

5. Add in wet ingredients and the flax egg and mix.

6. Pour mixture ¾ full in cupcake trays.

7. Bake for 20 minutes at 350.

8. Remove from oven and let cool completely.

9. I love to put frosting on ours! I make our frosting using our recipe, linked here!

I love hearing your thoughts! Please comment on this blog and let me know how much you enjoyed them. And, please feel free to share with anyone you think might enjoy this recipe!

God Bless,

Taylor