Low Histamine Vegan Pumpkin Muffins with Vanilla Glaze
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 1 can (15 oz) pumpkin puree
- ½ cup neutral oil (such as canola or avocado oil)
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level. - ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 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 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 ground cloves
- ½ tsp salt
For the vanilla glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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