2 Flax eggs (2 tablespoons flaxseed + 5 Tablespoons water), or sub 2 eggs
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
scant ½ teaspoon salt
2 teaspoons baking soda
1 cup oat flour (ground from quick cooking oats)*
¼ cup stone ground whole wheat flour
½ cup unbleached all purpose flour
1 cup pumpkin puree
½ cup melted coconut oil
2 teaspoons vanilla
¾ - 1 cup pure maple syrup (depending on sweetness preferences)
Instructions
Preheat oven to 350 degrees fahrenheit and either grease a muffin tin or line with paper liners. I use coconut oil.
Make flax eggs by mixing the flax and water in a large mixing bowl. Let stand for 5 minutes while prepping the dry ingredients.
Add all dry ingredients (cinnamon, ginger, nutmeg, cloves, salt, baking soda, oat flour, whole wheat flour and all purpose flour) to a medium mixing bowl and mix to combine.
Add the remaining wet ingredients (pumpkin, coconut oil, vanilla and maple syrup) to the flax eggs in the large mixing bowl and stir well with a spatula until completely combined.
Add the dry ingredients to the wet ingredients, adding about ⅓ of the dry ingredients at a time and mixing well after each addition.
Scoop into prepared muffin tin, filling just over ¾ of the way, and bake for 27-32 minutes, or until a toothpick inserted into the centre comes out clean. Let stand in muffin tin for 5 minutes before carefully removing from pan to let cool completely on a cooling rack.
Store cooled muffins in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
*to make oat flour, I use my coffee grinder (cleaned out!) to grind quick cooking oats into a flour. You can also use a high speed blender or food processor, or a spice grinder as well.
Recipe by Insightful Bite at https://www.insightfulbite.com/pumpkin-spice-muffins/