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Export 10 ingredients for grocery delivery
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.
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.
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.
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.
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.
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.
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!!