+SF
These little spicy muffins are soy-free and have no added oil. You can use your favorite gluten-free blend in place of the wheat flour to make it gluten-free too! —KH
MAKES 48 MINI MUFFINS
2 cups (250 g) all-purpose flour or whole wheat flour
1½ tsp (6 g) baking soda
1½ tbsp (11 g) ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp allspice
¼ tsp nutmeg
¼ tsp salt
2 tbsp (14 g) ground flaxseed plus 4 tbsp (60 ml) water
1 cup (180 g) pumpkin purée
½ cup (120 ml) unsweetened nondairy milk
½ cup (175 g) molasses
½ cup (95 g) brown sugar or coconut sugar
1 tsp vanilla extract
Preheat the oven to 350°F (177°C). Place muffin paper liners in your mini-muffin pans. If you don’t have any liners on hand, you can oil the tin, but this recipe will no longer be oil-free.
Mix the dry ingredients in a large bowl.
Mix the flax and warm water together in another bowl.
Combine the rest of the wet ingredients in a small bowl, and then add the flax mixture.
Add the dry mixture to the wet, and stir with a wooden spoon until it is just combined.
Scoop the dough into your prepared mini-muffin baking pans and bake 13 to 15 minutes, or until the top springs back after you touch it.