Ingredients
- 2 cups all-purpose flour (or use gluten-free 1:1)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 1 15-ounce can of pumpkin purée
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1/3 cup unsweetened almond milk
- 5 tablespoons avocado oil (or any neutral-flavored oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F and spray a muffin pan with cooking spray.
- In a medium bowl, whisk the dry ingredients (all the ingredients up to the pumpkin.)
- In a separate large bowl, whisk the remaining ingredients.
- Add the dry ingredients into the wet and whisk until combined.
- Scoop into the muffin pan (I like to use an ice cream scoop to get nice domed tops). The cavities will be quite full.
- Bake for 5 minutes. Then reduce the temperature to 375°F and cook another 15-17 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan completely.
