Pumpkin Muffins

I made some major tweaks on this recipe to cut sugar and allergens out. Mix it all in one bowl, so easy! These muffins are incredibly moist and flavorful. Note that the batter will be much wetter than a normal muffin batter. Not to worry, they will turn out wonderful! Freeze a batch of these a pop in the microwave for 25-30 seconds for breakfast along with some fruit and breakfast sausage or ham (that's how them serve it here, at least)!  Stick a frozen muffin right in your child's lunch, by lunchtime it will be defrosted and ready to eat!


3/4 cup sugar (I like rapadura aka whole cane sugar)
2 eggs OR Ener-G Egg Replacer
1/4 tsp. aluminum-free baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cloves
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 2/3 cup Bob's Red Mill GF All-Purpose Flour
1/2 cup melted coconut oil (highly recommend, but you can use butter)
1/4 cup cold water
1 c pumpkin
1 medium ripe banana, mashed

Mix all ingredients together in one bowl. Put in greased muffin tin. Bake at 325 degrees for approx. 45 minutes or until toothpick comes out clean.

Add flax seed meal, raisins, chocolate chips, nuts as desired.