Agave Sweetened Gingerbread Muffins

I love ginger anything.  So naturally gingerbread falls into that category.  


2 cups whole wheat pasty flour or all purpose flour (or 1 cup of each to be adventurous) * GF variation: Gluten Free all purpose flour blend

2 tsp baking powder

2 tsp baking soda

1 tsp salt (optional)

1 tsp ground cinnamon

2 tbsp ground ginger

1/4 tsp ground nutmeg

1/2 cup canola oil or coconut oil

2/3 cup agave nectar

2/3 cup rice milk, almond milk or other non-dairy milk

1/4 cup molasses

1 tbsp vanilla

1 1/3 cup canned unsweetened pureed pumpkin

3/4 cup hot water


Preheat oven to 350 degrees

Whisk together the flour, baking powder, baking soda salt and cinnamon, ginger and nutmeg

Add the oil, agave nectar, rice milk, molasses and vanilla.  Stir until batter is smooth.  Gently fold in the pumpkin and hot water until smooth.

Pour batter into prepared pans and bake for 25 minutes

Allow to cool before removing from pan

* recipe adapted from Babycakes cookbook


One Comment Add yours

  1. click says:

    quite beneficial stuff, overall I imagine this is worthy of a book mark, thanks a lot

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