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Simply Organic Cinnamon Powder -- 2.45 oz

Simply Organic Cinnamon Powder
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Simply Organic Cinnamon Powder -- 2.45 oz

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Simply Organic Cinnamon Powder Description

  • Pure • Simple • Joy
  • USDA Organic
  • Kosher

A way to eat. The way to live. We're here to fill your life with honest-to-goodness good food. The kind of food that you remember, deep down. Fresh, Wholesome, Brimming with flavor and life. It can only be found in organically grown foods.


1% of sales supports organic farming and education.



*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic cinnamon.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Cinnamon-Spiced Butternut Squash Muffins

Spiced to perfection with festive fall flavors, these butternut squash muffins make a great accompaniment to a warm cup of afternoon tea. The crumble topping will surely have you reaching for another, which we fully encourage. Find ingredients and directions for a gluten-free version below. Vegan Butternut Squash Muffins

Vegan Cinnamon-Spiced Butternut Squash Muffins


  • 1/2 cup butternut squash (cooked & mashed* (increase to 2/3 cup for gluten-free version))
  • 1 flax egg (1 Tbsp. flaxseed meal + 2.5 Tbsp. water)
  • 1/2 cup coconut sugar
  • 2 Tbsp. vegetable oil
  • 1/4 cup dairy-free milk
  • 2 tsp. white vinegar
  • 1 to 1 1/2 tsp. cinnamon powder
  • 1/8 tsp. pink salt
  • 1/3 cup chopped walnuts or sunflower seeds


  • 1 cup all-purpose flour (sifted)
  • 1 tsp. aluminum-free baking powder (sifted)
  • 1/4 tsp. baking soda (sifted)

Dry for gluten-free version

  • 3.1 oz. gluten-free oat flour
  • 1.4 oz. almond meal
  • 2 Tbsp. potato starch


  • 4 Tbsp. all-purpose flour
  • 2 Tbsp. solidified cold vegan butter (cut into small pieces)
  • 2 Tbsp. coconut sugar
  • 1/4 tsp cinnamon

Crumble for gluten-free version

  • 4 Tbsp. rolled oats
  • 2 Tbsp. vegan butter (melted & cooled)
  • 2 Tbsp. coconut sugar
  • 2 tsp. oat flour
  • 1/4 tsp. cinnamon


  1. Preheat oven to 380 degrees F. Line tin with muffin liners.
  2. In large bowl, prepare flax egg by mixing flaxseed meal and water. Set aside for around 10 minutes or until gelatinous.
  3. Add remaining wet ingredients and whisk well. Add the sifted dry ingredients and mix. Note: No need to sift for gluten-free version.


  1. In small bowl, combine all ingredients except for vegan butter. Mix well. Add vegan butter and rub with fingers until the mixture is crumbly. Keep in refrigerator until needed.


  1. Divide batter between the 6 muffin cups. Sprinkle chilled crumble on top. Make sure crumbles are higher than the edges.
  2. Bake for 22-23 minutes or until a toothpick comes out clean. Cool completely before serving.
  • *Butternut squash prep: Peel butternut squash, cut into small pieces and steam for about 15 minutes or until soft, then mash.
  • Order the ingredients you need to make this recipe at!

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