Ingredients (makes 1 dozen muffins):

• 1 1/2 Cups GF flour blend
• 1/2 Cup coconut sugar
• 3/4 Cup non-dairy milk
• 1/2 Cup pumpkin puree
• 2 Tablespoons apple suace
• 1 Tablespoon maple syrup
• 1 Tablespoon xanthan / guar gum OR ground chia seeds
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Maple Cinnamon Glaze:

• 1 1/2 cups confectionery sugar
• 2 tbsp maple syrup
• 1 Tbsp non-dairy milk milk
• 1/2 tsp cinnamon

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your GF flour blend, sugar, salt, baking soda, baking powder, xanthan gum,  and stir until blended.  Mix in your pumpkin puree, non-dairy milk, apple sauce, maple syrup, vanilla extract, and stir until fully combined.
2. Line your muffin tin with paper liners and spray with non-stick spray.  Fill each tin 3/4 full and pop them in the oven for 20-25 minutes.  (While your muffins are baking prepare your maple cinnamon glaze)  Insert a toothpick into the center and if it pulls out clean, the muffins are done!
3. To prepare the glaze combine all ingredients in a mixing bowl and whisk until smooth. If you’d like a more liquid consistency add more non-dairy milk (if you’d like it thicker, at more confectionery sugar).
4. Let your muffins cool completely before icing them!  I drizzled mine with melted chocolate (have I ever confessed I’m a chocoholic?!).

5. Enjoy eating whole!