1 cup non-dairy milk

1 tsp. apple cider vinegar

1 ½ cups gluten free flour

½ tsp. xanthan gum or guar gum

½ tsp. baking soda

1 ½ tsp. baking powder

⅛ tsp. sea salt

1 tsp. pumpkin pie spice

¼ cup coconut sugar

½ cup avocado oil

½ cup canned or homemade pumpkin puree

1 tsp. vanilla extract

1 tbsp. coconut flour

.

Spiced Topping

¼ cup walnuts, crushed (or pecans)

2 tbsp. coconut sugar

½ tsp. cinnamon

Preheat oven to 375°F.

Line 12-cup muffin pan with paper liners.

Prepare topping by combining walnuts, coconut sugar and cinnamon together.

In a measuring cup, combine milk and vinegar and set aside.

In a large bowl, add flour, xanthan gum, baking soda, baking powder, salt, spices and sugar.

Make a well in the centre of the dry ingredients and add oil, pumpkin puree, vanilla and milk. Slowly incorporate wet ingredients into dry ingredients. Sift in coconut flour and stir just until incorporated.

Spoon muffin batter into prepared muffin cups and sprinkle with topping.

Bake 25 minutes or until toothpick in centre comes out clean. Cool completely before serving.

Makes 12 Muffins

• spices can be increased or decreased based on your taste
• i used fresh pumpkin puree but canned pumpkin will also work