2cupsGluten Free flourspoon in cup and level off with knife for accurate measurement
2teaspoonsbaking powder
1/2teaspoonsea salt
2teaspoonspumpkin pie spice or cinnamon
1/3cupavocado oilor olive oil or coconut oil
3/4cupLite and Sweetor granulated sugar or coconut sugar
2largeeggs
1/2cuppumpkin puree
1/2cupmashed very ripe banana
1/2cupunsweetened almond milkor other non-dairy milk
Optional for topping- 1 tablespoon Lite and Sweet or sugar and 1/4 teaspoon cinnamon
Instructions
Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice; creating a well in the center. Set aside.
In a medium bowl, stir together oil, sugar, eggs, pumpkin, banana and milk.
Add the liquid mixture to the well in the center of the flour and stir together until just combined. Do not overmix, as muffins may become tough.
Spoon batter evenly into prepared baking cups. I use a large ice cream scoop. Sprinkle with remaining optional topping, if desired.
Place pan in oven and immediately reduce heat to 375° F. Bake for about 25 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Enjoy with honey, butter, jam or even delicious without any spread!
Notes
Nutritional information calculated with Lite and Sweet, which lowers calories from what they will be if using sugar.If you aren't gluten-free, just use all-purpose flour.