Egg & Grain Free Pumpkin Spice Muffins - Gluten free/Egg Free/Dairy Free/Soy Free

Since I have gone egg free, I've reallynoticed how difficult it is to find good baked recipes without eggs in it. Ithink the flavor is still quite good in eggless desserts, but most of the timethey lack the fluffy texture that an egg can provide. I'm actuallyquite happy with the way that these pumpkin muffins turned out - they have agood texture and were easy to make. The cashew-date frosting is totallyoptional, but adds a nice bonus and can move the muffin from breakfast todessert :)

I ground my own almond flour for thisrecipe, so it had some larger bits of almond in it which I like- you can alwaysadd some nuts into yours if you like the extra crunch.

I am also submitting this recipe to the"OurSpunky Holiday" roundup.

Egg Free Pumpkin Spice Muffins
(gluten free, dairy free, soy free, grainfree, egg free)

2 Tbsp ground Organic Chia Seed meal
2 Tbsp Organic Flaxseed Meal
5 Tbsp boiling water

1 can organic pumpkin puree (15 oz/425g)
1/2 cup honey
1 cup coconut oil
1 tsp vanilla

3/4 cup Organic Coconut Flour
1/2 cup almond flour (I ground my ownhere)
1/2 cup tapioca or arrowroot flour
1 tsp cinnamon
3 tsp pumpkin pie spice
1/4 tsp sea salt
1.5 tsp baking soda
1.5 tsp baking powder

1. Preheat your oven to 350*F and grease your muffin pans (I made 12 large and 12 mini with this recipe)
2. In your mixing bowl add the boiled water to the flax and chia meals (grind your chia first and then measure). Mix well then allow to gel for about 5 minutes while you assemble your dry ingredients.
3. In a small bowl whisk together all of the dry ingredients and set aside.
4. Add the coconut oil and vanilla to the flax/chia combo and blend well (the heat of the water should melt it if your coconut oil is still solid)
5. Add in your dry ingredients and blend just until incorporated, stopping once to scrape the bottom and sides with a spatula
6. Pour into your muffin tins and bake for approximately 40 minutes.
7. Remove from oven when the muffins are dark and look firm. Test with a toothpick, but it will still be a bit gooey.

**Allow yourMuffins to cool on a wire rack! I enjoyed them warm, but they will stillseem like they're not cooked if you don't let them fully cool. Store onthe counter for up to 2 days or in the fridge- it will get a little harder ifrefrigerated. Top with cashew-date frosting if you like once cooled (seebelow).

Cashew-Date Frosting

1 cup raw cashews
3 dates
3 Tbsp coconut oil
Soak your cashews over night or in boilingwater (covered) for an hour or two. In another small bowl, your foodprocessor or blender bowl cover your halved dates with boiling water. Let soakuntil soft. Pour out the soaking water and reserve for later ifneeded. Blend the dates, cashews, and coconut oil until creamy. If youneed a bit more water to blend, add some of the date water. Place inrefrigerator just until chilled and then pipe or spread onto muffins.
Enjoy!

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carrot muffins

carrot muffins/cake has of course been done numerous different ways... when coming up with this recipe, i was trying to mix flours and flavor in a way that would give me a lot of protein, fiber, and other vitamins along with the natural sweetness of the carrots. so this recipe can of course have a number of substitutions depending on your taste, and i continue to play around with it depending on my mood. it's a favorite of my niece and nephew, so is definitely kid friendly :)


Carrot Muffins

1/3 cup millet flour
1/3 cup Teff Flour
1/3 cup buckwheat flour
1/2 cup tapioca flour
*1/4-1/3 cup almond meal (if you like a more nutty flavor)
1 tsp xantham gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt (i use Celtic Sea Salt)
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground allspice
1/2 tsp cinnamon (i use saigon cinnamon-fairly strong)
1/2 tsp pumpkin pie spice
*(you can also sub 2 tsp pumpkin pie spice for all of the spices)
1/2 cup-3/4 cup agave nectar -0r- 1/2 cup agave+1/4 cup Sucanat (depending on how sweet you want it)
2 TBSP blackstrap molasses
1/2 cup grapeseed oil
2 eggs (or egg substitution)
1 tsp vanilla
1/4 cup hempmilk, rice milk, or almond milk
1/4 cup water
1 cup grated carrots (i use 2 organic carrots)
*if you like them sweeter you can add pineapple or another juice
*if you like nuts, they would be a great addition as well. i've also added cocoa nibs too.

-Preheat oven to 350 degrees F and grease muffin pans
-Whisk the dry ingredients in a medium sized bowl.
-In your mixer bowl, mix your eggs, agave, water, milk, oil, molasses, and vanilla until incorporated.
-Add the dry ingredients to the wet and stir until just combined.
-Add grated carrots to the batter and stir in by hand. - do not overmix! (i shred mine in the food processor in a matter of seconds) if your batter is too thick, add a little more water.
-Fill your muffin cups about 3/4 full and bake for about 15 minutes. ** the oven in our new place is a bit off with temperature, so i would say bake for 10, check them, and then every five minutes after check again, because each oven time will vary.
-cool on a wire rack

You can eat these as is, or you can also ice them with this wonderful coconut cream frosting made with agave from Elana's Pantry.

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late-night muffins.

tonight i tried out a new recipe from karina's recipes for banana spice muffins (instead of going to the gym of course). i'm copying the recipe below, but with the changes that I made to it... i kept most things the same, but i would like to try it again with only agave nectar and cut out the sucanet, but that will be next time :) i bought gluten free dairy free semi-sweet chocolate chips today (enjoy life foods) from MOM (my organic market) and added those in some of them as well. i've never been crazy about frosting, but i'm trying to come up with one that doesn't use powdered sugar like at babycakes, but that is going to take a while. anyways, here's the modified recipe, and hopefully i'll post this again at some point with more changes:

Banana Spice Cupcakes

1 cup almonds
3/4 cup brown rice flour
1/4 cup white rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 heaping teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon allspice
1/4 teaspoon sea salt
2 large organic free-range eggs
1/3 cup extra light olive oil
2 tablespoons agave syrup
1 1/3 cups organic sucanat
4 medium very ripe bananas, cut up and mashed into puree
1 1/2 teaspoons vanilla extract
optional: mini chocolate chips to your taste (about 1/2 cup or 1/4 cup should work)

Preheat oven to 350 degrees F. Prepare a cupcake/muffin pan however you desire :)

Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Watch out that it does not become almond butter! Pour the almond meal into a dry mixing bowl. Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.

In a clean mixing bowl beat the eggs; add the oil, syrup, brown sugar, banana puree and vanilla. Beat well. Add the dry ingredients into the wet, and beat for two minutes.

Spoon the batter into the prepared cupcake pan and bake in a preheated oven for 15 to 20 minutes until done. Check the center for doneness with a wooden pick. The cupcake should appear slightly golden brown at the edge, yet still be moist inside.

Cool cupcakes completely on a wire rack.

I was able to make 18 muffins with this recipe


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