1 3/4cupsgluten-freeall purpose flour or whole wheat pastry flour (I use Bob's Red Mill All Purpose GF Flour)
1/2cupcoconut sugar or brown sugar
1/2teaspoonsalt
1/2teaspoonpowdered ginger
1teaspooncinnamon
1/4teaspooncloves
2teaspoonsbaking powder
1teaspoonbaking soda
1/3cupraisins
1/3cupchopped walnuts
1teaspoonapple cider vinegar
1/2cupalmond or soy milk
1cupcannedunsweetened pumpkin
1/4cupblackstrap molasses
1/4cupmelted coconut oil or grapeseed oil
Instructions
Preheat your oven to 350F. Line a 12-muffin baking sheet with liners, or lightly oil and flour the muffin cups.
Mix the flour, sugar, salt, cinnamon, cloves, baking powder, baking soda, raisins, and walnuts together in a large mixing bowl.
In a medium bowl, whisk together the vinegar and almond or soy milk till frothy. Whisk in the pumpkin, molasses, and oil. Fold the wet ingredients into the dry ingredients and combine well.
Pour the batter into liners by the heaping 1/3 cup and bake for 18 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Allow the muffins to cool, and dig in!
Notes
Once cool, muffins should be stored in an airtight container in the fridge for up to five days. They can be frozen for up to 3 weeks.