Pumpkin Muffins–no sugar added!
It’s starting to feel a lot like winter! On cold weekend days, I love spending an afternoon baking & cooking! Saturday afternoon involved pumpkin muffins, flax cookies & a pot of minestrone soup (stay tuned for more recipes!) Not only does the afternoon of baking warm up the kitchen, the smells were delicious!
These muffins are yummy! I started with an original recipe from “The Eat-Clean Diet cookbook” and made a few substitutions–pumpkin, dairy & gluten free! Many muffins can be sugar loaded and much more cake-like; however, these are a great no sugar added option! There is a squeeze of maple syrup for a little extra flavour; however, the pumpkin, spices & raisins make their own sweet factor! (For good measure, I also sprinkled some Maple Flax Crunch on top of 1/2 my muffins before baking!)
Pumpkin Muffins
Ingredients:
- 1 cup rolled oats (not instant)
- 1 cup pumpkin puree
- 2 egg whites + 1 yolk
- 2tbsp vegetable oil
- 1-2tbsp maple syrup
- 1tbsp baking powder
- ½ tsp baking soda
- 1tsp cinnamon
- ¼ tsp nutmeg
- 1tsp pumpkin pie spice
- ½ cup soy milk
- ¾ cup brown rice flour
- ½ cup raisins
Directions:
- Preheat oven to 375F. Line 12 muffin pan with paper liners or coat with cooking spray
- Combine oatmeal, pumpkin, milk/alternatives, eggs, maple syrup and oil. Mix until well blended
- Measure & mix dry ingredients in separate bowl. Make a well in the center and pour wet ingredients into dry. Add raisins. Mix until dry ingredients are just moistened.
- Fill muffin cups ~2/3 full. Make 15-20min or until golden.
Nutrition analysis: 136cal, 3.8g fat, 2.2g fibre, 3.7g protein, 147mg sodium, 5.7g sugar
Tags: local food, nutrition, omega 3, real food, recipe