Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups flour (spelt, all-purpose, whole wheat, or 1-1 GF) 2/3 – 3/4 cup sugar (organic pure cane or coconut) 3 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon baking powder pinch of salt 1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pureed 1/3 cup unsweetened applesauce or oil (olive oil or room temp coconut oil) 1/3 cup unsweetened plant milk 1 – 2 teaspoons vanilla chopped pepitas (pumpkin seeds), optional topping

Preparation

• Instructions Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners. Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don’t overmix. Fill muffin tin: Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas. Bake: Place on the center rake in the oven and bake for 20 – 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack. Makes 12 muffins. Store: Keep leftovers muffins on the counter in a covered container for up to 3 – 4 days. Keep longer in the refrigerator for 6 – 7 days. To freeze, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 – 3 months. Let thaw in the refrigerator or on the counter.