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These muffins were adapted to be lower in sugar (still plenty sweat!) so they can be eaten for breakfast without a complete sugar overload. I also made them dairy-free and egg-free. 

I combined a few recipes, but the main part was from one of the recipes on Annies Eats .com.


3 cups of all purpose white flour (I usually do 'white' whole wheat)
1 Tbs of cinnamon
1 tsp salt
1 tsp baking soda
4 eggs or the equivalent in EnerG egg replacer (2 Tbs replacer, 1/2 cup water)
1/2 cup brown sugar (can increase to 3/4 cup or even 1 cup if desired)
2 cups pumpkin puree
1 1/4 cup vegetable oil (or oil of choice; coconut oil would be lovely)
1 cup of Enjoy Life brand dairy-free chocolate chips

optional*: 
1 Tbs "pumpkin pie spice blend"
and/or pinch of allspice or cloves
and/or pinch nutmeg
      
*I say optional because my little boys tend to like it with more cinnamon and less 'strong' spices, so I have adapted accordingly. 

We also like to sprinkle some cinnamon sugar on top before baking. Makes a nice topping with a little 'crunch' and a little 'sweet something something'.

Method:
1. In a large bowl, combine flour, cinnamon, salt, baking soda, brown sugar.
2. In a smaller bowl, mix egg replacer with the water until well blended.
3. In the same smaller bowl, add oil, pumpkin puree and mix well.
4. Pour the smaller bowl's 'wet' ingredients into the large bowl and stir until just mixed.
5. Scoop into lined cupcake/muffin trays.
6. Bake at 350 for 20-25 minutes (time may vary with different ovens)



 



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