This simple and delicious recipe comes from Sophie-Safe Cooking, a food allergy friendly cookbook for kids and adults. 

Having already made this recipe numerous times, I recommend making just 12 muffins for preteens to adults, and adding ½ cup of raisins to get the most of the pumpkin and spice flavor.  In the batch pictured below, I also experimented (successfully!) with evaporated cane juice in place of the white sugar (1:1).  An obvious note:  Emily’s recipes are extremely versatile.

Yield: 18 muffins

• 2 2/3 cups oat flour
• 1 cup white sugar
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 1/2 cups pumpkin, canned
• 1/2 cup rice milk
• 1 Tbsp apple cider vinegar
• 3 Tbsp vegetable oil

Mix all of the dry ingredients on low speed with a mixer.  Add pumpkin, rice milk, vinegar, and oil.  Mix well. Spoon into lined muffin cups.  [a lightly greased muffin tin also works, I use a silicone one and they pop right out]

Bake at 350ºF for 20 minutes.  Makes about 18 muffins. [see note above on sizing]

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