Pumpkin Gingerbread Muffins with Coconut Glaze

Name: Pumpkin Gingerbread Muffins with Coconut Glaze
Ingredients: 1/3 cup unsweetened almond milk (or any milk substitute); One 15 oz can pumpkin; 1/3 cup avocado oil; 1/4 cup maple syrup; 1/4 cup molasses; 1 tbsp pumpkin pie spice; 2 tsps ground ginger; 1 tsp vanilla extract; 1/4 tsp salt; 1 egg; 1 cup oat flour; 1 cup almond flour/almond meal; 1/3 cup ground seeds (ground pumpkin seeds or ground flax); 1 tsp baking soda; 1 tsp baking powder; 1/4 cup coconut manna (aka coconut butter; found in peanut butter section at your health food store); 1 TBSP maple syrup; 2-4 TBSP vanilla unsweetened almond milk (or any milk substitute)

lakesidenaturalmedicine.com

This is a new twist on an old favorite. I make pumpkin muffins year round. They are a nutrient-dense snack or an easy breakfast that the whole family enjoys.

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Ingredients

1/3 cup unsweetened almond milk (or any milk substitute)
One 15 oz can pumpkin
1/3 cup avocado oil
1/4 cup maple syrup
1/4 cup molasses
1 tbsp pumpkin pie spice
2 tsps ground ginger
1 tsp vanilla extract
1/4 tsp salt
1 egg
1 cup oat flour
1 cup almond flour/almond meal
1/3 cup ground seeds (ground pumpkin seeds or ground flax)
1 tsp baking soda
1 tsp baking powder
1/4 cup coconut manna (aka coconut butter; found in peanut butter section at your health food store)
1 TBSP maple syrup
2-4 TBSP vanilla unsweetened almond milk (or any milk substitute)