Low Fiber Easy Pumpkin Muffins

Total time37 min

Prep time10 min

Cook time22 min

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Ingredients

12 servings

1 ¾ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
Ingredient note
Low residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pure pumpkin puree
Ingredient note
Low residue diets limit raw and fibrous vegetables. Canned pumpkin is a smooth puree with no skin or seeds, and the recipe uses only about 2 1/2 tablespoons per serving, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup neutral oil (such as vegetable oil or canola oil)
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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