(If you do not have Young Living essential oils, try using 1 scant tsp freshly grated nutmeg, scant tsp ground cinnamon, and 1/4 tsp ground clove.)
1 2/3 cup gluten free flour blend (I use Namaste brand which includes xanthan gum in the mix.)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp Real Salt (or natural sea salt)
1 cup raw sugar
1/4 c. melted butter (I use Earth Balance or Coconut Oil)
1 to 2 drops each Young Living Cinnamon, Nutmeg, and a half drop of Clove essential oils.
1/2 c. unsweetened apple sauce (You could use eggs instead.)
1/4 c. cold water
1 1/2 pumpkin puree
Stir your dry ingredients together. Stir wet ingredients together.
Stir wet ingredients into dry until well combined. Mixture will be thick.
Spoon into your muffin cups or a cake pan. I spray them down with coconut spray and then fill to 3/4 full. Bake at 350 degrees for about 30 minutes, or until done.
We do not ice these. I think a cream cheese icing would be sooooo good if you can tolerate dairy.