These decadent, spicy pumpkin muffins are great for Brunch or a tea time treat. They are gluten free, the Ayurvedic spices make them easily digestible and the pumpkin provides a nourishing dose of Butyrate (an essential short -chain fatty acid), that keeps the gut lining healthy and encourages good gut biomes. Perfect for getting hygge on those cold, Autumn nights!
½ cup organic almond or soy milk 1 teaspoon organic vanilla extract 1 teaspoon organic maple syrup 2/3 cup melted organic ghee 2 cups raw, organic cane sugar or coconut sugar *(Sub sugar for : A few drops of Monk fruit sweetener) 1 tablespoon cinnamon 1 teaspoon nutmeg ½ teaspoon cardamom ½ teaspoon cloves 1½-inch fresh ginger root, grated 1 teaspoon salt 2½ cups gluten-free flour mixture 1 teaspoon aluminium-free baking powder 1 teaspoon baking soda 2 cups homemade organic pumpkin puree or 1 can organic pumpkin puree
Preheat oven to 180° degrees and line muffin pan with cupcake liners.
Whisk together the milk, vanilla and maple syrup, ghee, sugar, spices, and salt. In a separate bowl, mix together the gluten-free flour, baking soda, and baking powder.
Slowly stir the wet ingredients into the dry ingredients until totally combined. Add the pumpkin puree and combine until fully integrated.
Fill muffin tins two-thirds full and bake for about 25 minutes or more, until a toothpick stuck into the cupcakes comes out clean. Allow to cool for 20 minutes. Top with icing or powdered sugar if desired. Serve warm. Enjoy!
*You can also freeze them for later! Once cooled completely, store them in an airtight container and freeze for up to 4 months.