Allergy Free Pumpkin Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 muffins

Recipe by Allergy Free Cooking, Baby!, Inc.

Egg Free, Dairy Free, Soy Free, Peanut Free, and Nut free *For Gluten Free option see end note

This is a great fall muffin. The pumpkin supports in replacing the egg. They rise beautifully, are moist and delicious.

Ingredients

  • 2 cups all purpose flour (see below for gluten free option)
  • 1tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • 1/8 tsp nutmeg
  • 3/4 cup dark brown sugar
  • 1/2 cup apple sauce
  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • 3/4 cup Dairy free milk
  • 1tbsp vinegar
  • Crumb Topping
  • 1/2 cup all purpose flour (For Gluten Free option see below)
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 cup allergy free margarine
  • Gluten Free Option
  • Substitute 2 cups of all purpose flour for 2 cups of Gluten Free flour plus 11/2 tsp Xanthan Gum
  • Substiitue 1/2 cup all purpose flour for 1/2 cup of Gluten Free flour

Instructions

  1. Preheat oven at 400 degrees
  2. Grease 12 muffin cups
  3. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg and sugar
  4. In a small bowl combine apple sauce, pumpkin, vanilla, vinegar & dairy free milk
  5. Slowly add the pumpkin mixture to the flour mixture
  6. Pour into the muffin pans
  7. Combine the crumb topping ingredients (flour, sugar, cinnamon, & allergy free margarine) using a fork until crumbs form
  8. Sprinkle the crumbs on the muffin tops
  9. Bake at 400 for 18 to 20 minutes
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