Eggless and Butterless Pumpkin Spice Muffins

I know its autumn when I smell the pumpkin spice everywhere .
And its my favorite time of the year with Halloween and Thanksgiving  celebrations.
My autumn is incomplete without using pumpkins in my recipes..
In  September ,I make my own pumpkin spice  powder to make my lattes ,pumpkin spice upma, apple cider, cake or muffins.
Found a large sweet pie pumpkin ,organic one. Needed it badly to up our beta carotene intake to fight the flu season.
Was drawn towards using pumpkin spice for muffins. And of course, no ghee or butter. Muffin under 150 calories.
My best non dairy friend of late has been coconut milk.
And yes, it goes into the recipe.

2 cups  all purpose flour or baking mix
1/3 cup pumpkin puree(cook the pumpkins and grind or mash them)
1/4 cup canola or virgin coconut oil
3/4 cup coconut milk
1 tbsp rice or apple cider vinegar
1/4 tsp baking powder
a pinch salt
3/4cup organic brown sugar(recommend raw sugar). You can add a cup of sugar if you are sweet toothed.
3 tsp pumpkin spice

1 tbsp flaxmeal

For pumpkin spice mix :

6 tablespoon ground cinnamon                              

4 teaspoon ground nutmeg

4 teaspoon dry roasted and ground cloves

4 teaspoon dry ginger powder

Mix all the liquid ingredients with sugar and whisk till sugar blends with the oil and milk. Add the flour little by little stirring constantly so that no lumps are formed. Beat the batter for atleast  10 mins, consistency like thick pancake /dosa batter.
Add the pumpkin spice and whisk thoroughly again.



Pour into moulds . You could garnish with pumpkin seeds and bake at 350F 20-25 mins.

Note that I have not used whole wheat flour to keep gluten sensitivity low. And recipe might work with regular milk/soy or almond milk.