Low Histamine Spiced Pumpkin Muffins
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Learn more →Ingredients
12 servings
- 1 ¾ cups whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 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 turmeric
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp fine salt
- 1 can (15 oz) pumpkin puree
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dry-roasted walnuts, roughly chopped (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with coconut oil.
- 2
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, turmeric, nutmeg, and salt until evenly combined.
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