Ingredients

• ¼ cup Almond Milk (59 mL)
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Gluten Free Egg Replacer (20 g), prepared according to directions or 2 Eggs
• 1 ¾ cups Gluten Free 1-to-1 Baking Flour (259 g)
• 1 cup Sugar (200 g)
• 1 ½ tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 1 ½ cups Pumpkin Puree (366 g)
• 1 Tbsp + ½ tsp Turbinado Sugar (for topping)

Instructions

1. Combine almond milk and cider vinegar in a measuring cup; set aside.
2. Prepare egg replacer according to package directions
3. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and spray lightly with oil.
4. In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; mix well with a whisk to combine. Next, add milk mixture, prepared egg replacer or eggs, and pumpkin to the flour mixture and whisk until fully combined.
5. Divide batter evenly among the muffin cups. Sprinkle with turbinado sugar and bake 20–30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then remove from pan and cool on a wire rack.