I really liked how these pumpkin muffins came out!
***This article likely contains affiliate links. When you click on these links and purchase, I get a small commission, at no additional cost to you. Affiliate programs like these are a tool that I use so that I can continue to provide free content to you, without bombarding my website with annoying ads and popups.
I’ll give you the base recipe below and then info dump some things about substituting in order to meet food restriction preferences, like no sugar, no dairy, no wheat, etc.
This recipe makes 32ish muffins
2 1/2 cups all purpose flour 1 cup oats 2t baking SODA 1/2t ground ginger 1t salt 1 cup olive oil (or unsalted butter) 3/4 cup white sugar 1/2 cup brown sugar 3t cinnamon 3t pumpkin pie spice 2 (15oz) canned pumpkin purée 4 eggs 1/2 cup milk
Preheat oven to 425, grease your muffin tins. You’ll bake at 425 for 5 min, then reduce the heat to 350 for 16 min. I don't know why, or care why this works better, but it does. Fill your muffin cups about 1/2 full.
Ok, for the subs:
If you avoid wheat, can definitely use a rice based flour pretty easily.
For the low carb, you’ll also need to replace the sugars with a substitute. If you’re ok with artificial sweeteners, I’d use a baking blend with a 1:1 replacement value.
If you are ok with carbs but want to avoid processed sugars, replace the sugar with raw honey or a high quality maple syrup, 1:1 ratio.
If you want low carb and also want to avoid artificial sweeteners, I don’t have a good solution for you, as the store bought stuff is always cut with a chemical filler, and in baking, you really need to replace the volume of the ingredient. Normally, I would say straight monkfruit drops, but I haven’t tested that yet.
I don’t use vegetable/seed oils in anything, that’s why I have olive oil or butter listed here. If you use seed oils, you can replace in a 1:1 ratio.
Eggs are eggs, can use duck eggs in a 2 chicken eggs to 1 duck egg ratio. If you avoid eggs, you already know how to sub that in a recipe.
Anddddd finally, the milk is the easiest and can be replaced with whatever almond water, oat juice or alternative you have sitting in your fridge.
That’s all! A perfect fall muffin that stores well and freezes perfectly. Feel free to add in walnuts, chocolate chips or whatever else you feel like.