Pumpkin Muffins (Free of Eggs and Dairy)

 

You’ll Need

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 1/3 teaspoons ground cinnamon*
  • 1/3 teaspoon ground ginger*
  • ¼ teaspoon ground nutmeg*
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 15 ounces plain pumpkin puree (from can or fresh)
  • ½ cup apple sauce
  • ½ cup grapeseed oil
  • 2 teaspoons vanilla

*Instead of using all these spices you can use 1 ¾ teaspoons pumpkin spice.

Directions

  • Preheat oven to 350 degrees F.
  • Place cupcake paper or oil muffin tins and set aside. Start with 12 (with filling them two thirds of the way full you will get approximately 15 muffins).
  • In a small bowl whisk flour, baking soda, salt, and spices.
  • In a large bowl mix pumpkin puree with both sugars.
  • Then add in the applesauce, oil and vanilla and stir until smooth.
  • Fold dry ingredients into the wet ingredients, combine but do not overmix.
  • Then fill the muffin tins till about 2/3 of the way full. They will have better form filling them to this amount.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean. (Test around 18 minutes then decide if it needs longer.).
  • Remove from oven and allow muffins to cool for 10 more minutes in muffin tins. Then cool completely.
  • Serve muffins warm or room temp. They will keep for 5 to 7 days on counter, or you can refrigerate them, or they can be frozen.

(Visited 1 times, 1 visits today)

Add a Comment

Your email address will not be published. Required fields are marked *