Low Histamine Easy Pumpkin Muffins
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Learn more →Ingredients
12 servings
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a pinch or less per serving. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- 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
- 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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