Pumpkin Muffins (Egg and Dairy Free)

You’ll Need

• 1 ¾ cup all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 1/3 teaspoons ground cinnamon*
• 1/3 teaspoon ground ginger*
• ¼ teaspoon ground nutmeg*
• ¾ cup white sugar
• ½ cup brown sugar
• 15 ounces plain pumpkin puree (from can or fresh)
• ½ cup apple sauce
• ½ cup grapeseed oil
• 2 teaspoons vanilla

*Instead of using all these spices you can use 1 ¾ teaspoons pumpkin spice.

Directions

• Preheat oven to 350 degrees F.
• Place cupcake paper or oil muffin tins and set aside. Start with 12 (with filling them two thirds of the way full you will get approximately 15 muffins).
• In a small bowl whisk flour, baking soda, salt, and spices.
• In a large bowl mix pumpkin puree with both sugars.
• Then add in the applesauce, oil and vanilla and stir until smooth.
• Fold dry ingredients into the wet ingredients, combine but do not overmix.
• Then fill the muffin tins till about 2/3 of the way full. They will have better form filling them to this amount.
• Bake for 18-20 minutes or until a toothpick inserted comes out clean. (Test around 18 minutes then decide if it needs longer.).
• Remove from oven and allow muffins to cool for 10 more minutes in muffin tins. Then cool completely.
• Serve muffins warm or room temp. They will keep for 5 to 7 days on counter, or you can refrigerate them, or they can be frozen.