Egg-Free Pumpkin Muffins
Pumpkin muffins are a popular fall treat and a great way to use up leftover canned pumpkin puree from other recipes.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1 cup Canned pumpkin puree
- 3/4 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 cup Vegetable oil
- 1/4 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped walnuts, if desired.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 30g10%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.