Dairy, Egg & Nut Free Pumpkin Muffins
Yields 12 Muffins
1/3 cup canola oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
3/4 cup dairy free buttermilk (3/4 cup soy or rice milk plus 3/4 T vinegar)
1 1/2 cup pumpkin puree
1/4 cup orange or apple juice
2 1/4 cups unbleached all purpose flour
1 1/2 tsp ground cinnamon
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves
Preheat oven to 350 degrees and grease a 12 cup muffin pan with dairy free cooking spray or line with paper liners.
In the bowl of a mixer, combine oil and sugars. Beat on high until well incorporated. Add the dairy free buttermilk and pumpkin puree. Mix well then add juice. Beat on medium until smooth.
In a separate bowl, combine dry ingredients. Add to pumpkin mixture and stir on low until they just come together. Do not over stir. If you want to add raisins or chocolate chips, stir them in with a rubber spatula.
Pour batter into muffin cups to three quarters full or almost to the top. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean.
Nutritional Info (per muffin)
Calories 258.02, Total Fat 6.64g, Cholesterol 0mg, Sodium 263.41mg, Potassium 127.35mg, Total Carbohydrates 47.55g, Fiber 1.75g, Sugar 27.49g, Protein 3.19g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.