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Thursday, September 13, 2012

Whole Wheat Pumpkin Muffins!

Well if you've read this blog before, you know I love pretty much all things pumpkin!! So I had to make a snack the other night for scouts and thought...pumpkin bread. I had one problem, not enough time. So what to do? Pumpkin muffins!! I ran into a second issue...I was out of eggs! Ugh I hate when that happens!! Now worries though, I found a great whole wheat, dairy free muffin recipe! Now you can put dairy in if you have it  but with all the dairy allergies out there it's nice to have a dairy free option!
The kids love them and pumpkin is so good for you! Just make sure to get the normal pumpkin not the pie filling that has a ton of junk in it!

Whole Wheat Dairy Free Pumpkin Muffins
1¾ cups white whole wheat flour
1¼ cups organic cane sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons of pumpkin pie spice
⅛ teaspoon ground cloves
1 1/4 cup pureed pumpkin
½ cup soy milk
1/4 cup vegetable oil
2 tablespoons molasses
2 tbsp maple syrup
Preheat oven to 400°. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses and maple. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted into the center comes out clean.

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