These muffins were the first HIT in my house. I can’t tell you how many recipes I’ve tried
that have come out either tasting like cardboard or able to bounce off the
floor. Baking is a little tricky when
you’re not able to use milk, egg and butter. However, this recipe will not disappoint! I’m eating a muffin now as I type this…and it
is delicious. You won’t even be able to
tell that it’s allergy free.
that have come out either tasting like cardboard or able to bounce off the
floor. Baking is a little tricky when
you’re not able to use milk, egg and butter. However, this recipe will not disappoint! I’m eating a muffin now as I type this…and it
is delicious. You won’t even be able to
tell that it’s allergy free.
This recipe will make 24 regular size muffins. I made the basic recipe for the first twelve
muffins and then I added raisins and craisins for the last batch. They’re cooling now on my stove, I’ll let you
know how they are by the end of the post.
muffins and then I added raisins and craisins for the last batch. They’re cooling now on my stove, I’ll let you
know how they are by the end of the post.
It’s a pretty basic recipe.
Mix all dry ingredients in a large bowl.
Mix all wet ingredients in a small bowl.
Combine, and fold in apples.
When you combine the wet and dry ingredients you may think you’ve done
something wrong because it seems dry.
Give it a minute and keep stirring and it’ll combine really well. I used a 2 Tablespoon spring scooper to fill
the tins. It’s much easier and cleaner!
Apple Pumpkin Muffin Recipe
2 ½ cups all purpose flour OR a gluten free flour mix from
the gluten free flour tab on home page
the gluten free flour tab on home page
2 cups sugar
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon EnerG Egg Replacer mixed with 4 tablespoons of
hot water
hot water
1 cup canned pumpkin
1/8 cup oil (we use canola)
1/8 cup sunsweet lighter bake
2 cups finely chopped peeled apples (I used a combo of Cortland
and Macs)
and Macs)
Preheat oven 350.
In a large bowl combine the first
five ingredients. Set aside. In a medium size bowl combine the
egg replacer, pumpkin, oil and lighter bake. Mix wet ingredients into larger
bowl of dry ingredients and mix well. Fold in apples. Scoop mixture into muffin tins using a 2
Tablespoon spring scooper.
five ingredients. Set aside. In a medium size bowl combine the
egg replacer, pumpkin, oil and lighter bake. Mix wet ingredients into larger
bowl of dry ingredients and mix well. Fold in apples. Scoop mixture into muffin tins using a 2
Tablespoon spring scooper.
Bake 25-35 minutes until toothpick
comes out clean. I like to split open a
muffin to really check if it’s done.
comes out clean. I like to split open a
muffin to really check if it’s done.
 |
| Sunsweet Lighter Bake found in baking aisle with oil |
I also thought about adding a vanilla icing
but after eating the muffins I realize they’re sweet enough and no icing is
needed. My allergy child is already on his second
muffin and I just finished a cranberry raisin one, (I think it’s my new favorite) yummy!!!
-Elizabeth J
i made some pumpkin muffins last week with duncan hines spice cake mix (does contain wheat) and 1 can of pumpkin (smaller can). put in lined muffin cups and cook 350 for 20-25 minutes. the mix is somewhat thick going in but they taste great! my kids love them 🙂
Hmmm…I'm going to have to take a look at the ingredients of a duncan hines spice cake. I have spent many hours in the baked good section reading labels. Thank you for letting us know about it! 🙂
Love that this is so allergy friendly, we will be making these as part of our back to school breakfasts in our home! http://everydaymadefresh.com