Pumpkin Muffins

Pumpkin Guilt Free Muffins

 borrowed from: http://southerntestkitchen.com/dairy-free-pumpkin-muffins/




Ingredients
  • 1 cup cooked or canned pumpkin
  • 1/2 cup oil (I used low sugar applesauce instead)
  • 2 eggs, beaten (substitute 1 tbsp. per egg if out of eggs or allergic to eggs)
  • 1/3 c brown sugar
  • 1/3 c sugar
  • 1 c plain flour
  • 1 c whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 c water
  • raisins or chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees and grease muffin tins.
  2. Beat eggs, oil, pumpkin, & sugars together in a small bowl.
  3. Sift dry ingredients together; add to pumpkin mixture.
  4. Stir in water and mix until completely incorporated. You may also add raisins or dairy-free chocolate chips during this step if you enjoy those.
  5. Place about 1/4 cup pumpkin mixture into each muffin cup.
  6. Bake for about 30 minutes, or until toothpick comes out clean

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