I love pumpkin. Not just in the fall. I need it all year round. I make a version of the pumpkin latte iced for the summer. It's a serious addiction, but when you find a spare can of pumpkin in the pantry and can't stop thinking about it... You just need it! Ok enough about my love of pumpkin..
These pumpkin muffin/cupcakes are delicious and not overly sweet. The honey and cinnamon really let the pumpkin flavor shine!
What you need:
-1 cup pumpkin
-1/3 cup oil
-1 cup sugar
-1/4 cup non dairy milk
-1 tsp vanilla extract
-1 1/4 cups gf flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1/4 tsp cinnamon
-1 cup canned pumpkin (not pie filling!)
-1/4 cup honey
-1 tbsp coconut oil
-1/2 tsp vanilla extract
-pinch of cinnamon
Here's how:
Whisk together all dry ingredients (I hate sifting and whisking does a good job of breaking up clumps).
Combine all wet ingredients (except the pumpkin) in a separate bowl. Slowly combine wet and dry ingredients. Then add pumpkin. Stir until just combined (don't over stir!). Pour into lined or greased muffin tins and bake at 350f for about 25 minutes.
This is what you should get! They're delicious just like this, but this glaze will take them over the moon!
Combine honey, coconut oil, vanilla and cinnamon. You'll probably have to heat the mixture to get it to combine. Give it a good stir, and when it's combined just drizzle over the top!
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