Pumpkin Bread or Muffins

Allergen Information: No Dairy
Pumpkin, Coconut Milk, Gluten, eggs

Recipe: 
My Pumpkin Muffins

1 can pumpkin Puree
4 large eggs
3 cups sugar
1 can full fat coconut milk + 1 tablespoon oil OR 2 Cup oil + ⅔ cup water

3 ½ cup flour
2 teaspoon baking soda
1 ½ teaspoon salt
1 Tablespoon cinnamon
1 teaspoon pumpkin pie or apple pie spice blend
½ teaspoon allspice
½ teaspoon ginger 
½ teaspoon nutmeg
½ teaspoon cardamom
½ teaspoon coriander
¼ teaspoon clove
¼ teaspoon black pepper

Preheat the oven to 325 degrees (f).  Prepare muffin or mini loaf pans by spraying with cooking spray.  

In a large bowl or mixer, stir together pumpkin, coconut milk and oil (or oil and water) sugar and eggs.

In a separate bowl, stir together all dry ingredients to mix. 

Slowly add the dry ingredients to the wet about 1 cup at a time, mixing well between additions.

Once everything is well mixed, scoop into muffin tins or loaf pans. Fill only ⅔ full.

Bake at 325 for 20-30 minutes for muffins or 25-35 minutes for mini loaves.  Test with toothpick should come out dry.  Tops will appear dry and sides touching the pan should be browned.  You can make these with paper muffin liners, but the browned sides are the best part, so it’s not recommended. 

Store in an airtight container or wrap individual loaves in plastic for giving.  The muffins will appear damp after a while, but warm them in a toaster oven or warm oven (not microwave) to dry out a little before serving and they stay very moist and pliable for quite a while. Not sure how long these will store for, they always get eaten first, but if you are going to store them longer than a week, keep them in the fridge.

This recipe is very forgiving if you don’t like certain spices, just don’t reduce the total amounts.  The batter is very sweet, so it stands up to a lot of spice flavor.  Don’t worry about the black pepper-it doesn’t make it hot, just enhances the other spices.  You can also add a dash of hot chili pepper or aleppo pepper.

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