Vegan Gingerbread Muffins (Gluten-Free Option)

Step 1

Preheat oven to 350°F (177°C)

Step 2

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 3

Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.

Step 4

In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground allspice, and salt.

Step 5

In a large bowl, mix the pumpkin puree, coconut sugar, coconut oil, molasses and flax eggs together. Stir until blended.

Step 6

Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips.

Step 7

Divide batter into the 12 muffin cups.

Step 8

Sprinkle turbinado sugar on top of each muffin (if using)

Step 9

Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean. Don't overbake.