Eosinophilic Esophagitis Friendly Easy Pumpkin Muffins
Total time37 min
Prep time10 min
Cook time22 min
4.6(3)
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Learn more →Ingredients
12 servings
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 can (15 oz) pure pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup neutral oil (such as vegetable or canola oil)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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