Today we’ll be making Pumpkin Muffins for the Baking Week at the T2CHK Message Board. This is a variation of the Sweet Potato Muffins, using pumpkin puree for the sweet potato puree. (Also see the gluten-free variation.)
Here are a couple of things to keep in mind:
*If you would like to use eggs, use about 2 of them instead of the flax seed meal and water.
*If using homemade pureed pumpkin, let excess water drip out through a cheesecloth, until the puree is very thick.
*Use whole wheat pastry flour for a cake-like muffin. Use whole wheat flour for a heartier muffin. The flour is very flexible in this muffin. I use gluten-free flours without any other changes. So you can branch out with other flours if you’d like. 2 cups kamut flour and 1 cup millet flour are a good combination (that is not a gluten-free combination).
*You can use Texas-size muffin tins. Those are fun. When I use them, I brush them with oil and sprinkle unsweetened shredded coconut in the bottom. Then I fill them with the batter (no paper for these). They may bake a little longer. I think you’ll get about 8 muffins if you do it this way.
*Add chocolate chips instead of the raisins. A good healthy choice are the grain-sweetened dark chocolate chips from the health food store.
Today’s batch of pumpkin muffins
...without giving up the foods you love or spending all day in the kitchen!
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