I've discovered an entire shelf of canned pumpkin in my pantry so I've been baking pumpkin stuff for the past month. I made pumpkin bread, pumpkin cake, pumpkin muffins, pumpkin cupcakes, pumpkin, pumpkin, pumpkin! There is pumpkin coming out of my ears at this point. Today, I would like to share with you my pumpkin muffin recipe. They are yummy, and like anything with spices, the next day they are even better. Pumpkin muffins are quick, easy, and very forgiving, like me. Well at least the quick and forgiving part. I'm sure my husband would take issue with the easy part. Anyway, you can use yogurt instead of soy buttermilk, and of course you can adjust the spices to taste. We like cinnamon in this household. It's a staple. Sometimes I also add a cup of chocolate chips or raisins to the batter. But you can be creative. Make the recipe your own. And don't forget to share. Enjoy!
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.
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.
