13 October 2018

Recipe: Low-Fat Egg-Free Pumpkin Spice Muffins

Note: Please keep in mind that my recipes reflect only my own experience, and if you choose to follow them you do so at your own risk!

Pumpkin doesn't just give an autumnal flavor to these muffins--it also makes them super moist without having to add a lot of fat to the recipe and provides a healthy dose of Vitamin A! If you would prefer to make them vegan, simply swap the melted butter and dairy milk for your cooking oil and plant milk of choice.
  • 1/2 cup sugar
  • 1/4 cup dark amber maple syrup
  • 2 tablespoons butter, melted
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 muffin wrappers and set aside. 
2. In a large mixing bowl, mix the sugar, maple syrup, melted butter, and pumpkin puree. 
3. Add 1/2 cup of the flour, the baking powder, the baking soda, the spices, and the salt to the wet mixture and combine. Add the vanilla extract and 2 tablespoons of the milk and combine again. Keep alternating 1/2 cup flour and 2 tablespoons of milk, blending well after each addition. 
4. Spoon the batter into the lined muffin pan, dividing evenly among 12 muffins.  
5. Bake the muffins until they've puffed at the top and are golden brown, around 20 minutes.  
6. Carefully pop the muffins out of the pan and let cool on wire racks to prevent sogginess. 
Makes 12 muffins

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