Tuesday, October 25, 2011

dairy free pumpkin muffins

From a great website: www.eatbelive.wordpress.com

Moira says these are moist, low in sugar and make a great afternoon snack or breakfast addition. I made 12 and ate 6 :) alex and ava shared the others.

1/3 cup sugar
1/4 cup oil (canola or olive)
2 eggs
3/4 cup pumpkin puree (use 100% pure pumpkin puree- unsweetened)
1/4 cup water
1 1/2 cup flour (all purpose, whole-grain, whateva you want)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/3 cup finely chopped walnuts or pecans (optional)
1/3 cup semi-sweet chocolate chips (i used the nut,wheat,egg,dairy free)

Preheat the oven to 400 degrees. Lightly oil a 12-cup muffin pan or 24-cup mini muffin pan or use cups. Whisk together the first 5 ingredients in small bowl. Blend together flour, powder, soda, spices in med bowl. Add wet mixture and stir until just blended. Fold in nuts & chips. Spoon into pan. Bake 20-25 min Enjoy!

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