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Monday, 26 September 2016 16:05

Pumpkin Spice Muffins

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Pumpkin Spice Muffins Pumpkin Spice Muffins Allergy Superheroes
In the last year, we’ve started doing a lot of muffins for breakfast. And now that fall is in the air (we had our temperature plunge by 20 degrees over the weekend!) it’s time to pull out all things Pumpkin Spice! These delicious allergy-friendly muffins hit the spot on chilly autumn mornings!

  • Ingredients: 1 cup flour
    1/4 tsp salt
    1 tsp baking powder
    1/2 cup sugar
    1/2 tsp ground cinnamon
    1/8 tsp ground nutmeg
    1/8 tsp ground ginger
    pinch ground cloves
    1/2 cup milk of your choice (I use rice milk when trying to be dairy free)
    6 Tbsp aquafaba (or 2 eggs worth of your favorite egg replacement)
    1 tsp vanilla
    3/4 cup pumpkin puree
  • Instructions: Heat oven to 350 degrees.

    Mix flour, salt, baking soda, sugar, and spices in a large bowl. (You can use 1 tsp of pumpkin pie seasoning instead of the separate spices, if you wish.)

    Add wet ingredients to the dry and mix until well combined.

    Pour batter into 12 prepared muffin tins.

    Bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.

  • Serves: Yield: 12 muffins
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Fall favorites
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: These muffins can be top 8 free, although gluten free flour + pumpkin = gumminess for me most of the time. I made two batches the other day, and the muffins below are gluten free. They look fine (though not as pretty as the regular ones) but they are fairly gummy/chewy on the inside. I imagine that the type of flour used could correct this, but I was just using a combination of several all-purpose mixes, because I had small amounts of several brands left to use up. If you know of a good brand that works well with pumpkin, let me know in the comments
  • Related recipes: Does your recipe call for another recipe as an ingredient? Do you have another recipe you like to make with the leftovers? If so, put the name of the other recipe here.
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