Holiday Joy

Gluten Free Vegan PumpkinMuffins

Tender, delicious and full of your favorite fall spices, these muffins are the perfect addition to your breakfast or brunch table.

INGREDIENTS ¼ cup Almond Milk 1 Tbsp Apple Cider Vinegar

1 ½ tsp Pumpkin Pie Spice 1 tsp Baking Powder ½ tsp Baking Soda ¼ tsp Salt 1 ½ cups Pumpkin Puree 1 Tbsp + ½ tsp Turbinado Sugar (for topping)

2 Tbsp Bob’s Red Mill® Gluten Free Egg Replacer , prepared according to directions, or 2 Eggs 1 ¾ cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 1 cup Sugar

INSTRUCTIONS • Combine almond milk and cider vinegar in a measuring cup; set aside. • Prepare egg replacer according to package directions • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and spray lightly with oil. • In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; mix well with a whisk to combine. Next, add milk mixture, prepared egg replacer or eggs, and pumpkin to the flour mixture and whisk until fully combined. • Divide batter evenly among the muffin cups. Sprinkle with turbinado sugar and bake 20–30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then remove from pan and cool on a wire rack. Makes 12 muffins.

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