Healthy Vegan Pumpkin Muffins

AllergyQueen's Note:

These muffins are free from refined sugar, wheat, dairy, soy and corn. I used oat and millet flour, but you can use any kind of flour you like.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 1/2 cups oat flour
• 1/2 cup millet flour
• 1/2 cup molasses
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1 (15 ounce) can solid-pack pumpkin
• 1/2 cup water
• 1/2 cup raisins
• 1/4 cup pepitas (raw pumpkin seeds)

Directions:

1. Preheat oven to 375°F.
2. Mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a large bowl.
3. Add pumpkin, ½ cup of water, molasses and raisins. Stir until just mixed. Add in pepitas if using.
4. Spoon batter into a lined muffin tin, filling to just below tops.
5. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.