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I’m constantly searching the web for new recipes.
However, I rarely follow the recipe exactly as is. Instead, I make changes based on what we have on hand and what my kids like as well as our food intolerances.
I was looking for a simple muffin to make for my kids using ingredients on hand, and I found this recipe for Pumpkin Muffins.
Here’s how I changed it to make the recipe our own. (The kids loved the muffins, and so did I! We’ll definitely be making these again.
Pumpkin Spice Muffins
1/2 cup coconut sugar
3/4 cup coconut oil, melted
1–14.5 oz. can pumpkin puree
1 1/3 cup gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)
2 to 3 tsp. pumpkin spice (you may want to use more for a stronger taste.)
1/4 tsp. salt
1 tsp. baking soda
-Preheat the oven to 350 degrees.
-In a bowl, combine the melted coconut oil (make sure it has cooled a bit), coconut sugar, eggs, and pumpkin puree. Mix until blended and smooth.
-In a separate bowl, combine the flour, pumpkin spice, salt and baking soda. Mix well.
-Add the dry ingredients to the wet ingredients and stir well.
-Grease a mini muffin pan and fill with the batter.
-Bake for 20 minutes.
-Makes 36 mini muffins.
I shared this post at Tuesday’s Table.