Pumpkin Drop Muffins

Makes 8-10 large muffins.

For all ingredients, please consider using those that are organically grown.

 
1 15 ounce can pumpkin puree
2/3 cup unsweetened plant-based milk of your choice, I use almond
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/3 cup maple syrup
2 cups spelt flour, whole wheat flour will work as well
4 teaspoons baking powder
1 1/2 teapoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
pinch ground cloves
1/2 teaspoon sea salt
1/2 cup dried fruit of your choosing, fresh blueberries, or chocolate chips
1-2 teaspoons raw or turbinado sugar for sprinkling (optional)
   

Preheat the oven to 375 F.

In a medium size bowl, combine the pumpkin puree, milk, applesauce, vanilla, and maple syrup.

In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

Add the pumpkin mixture to the dry ingredients and stir until just combined. Add the dried fruit of your choice or fresh berries.

Line a baking sheet with a parchment and spray with an oil spray as the muffins tend to stick. I like to use silicone mats for this as they are ideal as they require no spray.

Use a large spoon or a large ice cream scoop with a release handle to scoop the batter onto the prepared pan. They do not spread much so they should all fit nicely on one baking sheet.

If you like, sprinkle the tops of the muffins with a little raw sugar before you put them in the preheated oven.

Bake for 15-20 minutes until they are somewhat firm to the touch and golden brown.

Serve warm or store at room temperature in a sealed container for a few days.