Step 1

Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.

Step 2

In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.

Step 3

In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.

Step 4

Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Step 5

Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.

Step 6

Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.

Step 7

Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!