If you are like me and love pumpkin muffins, it’s a good idea to stock up on canned pumpkin while it is on sale before Halloween and Thanksgiving. Use one of those cans of pumpkin to make your own whole wheat pumpkin muffins.
These muffins taste great and perfect for people who avoid dairy. Whether you are lactose intolerant, need parve dishes for your Kosher dinner table or simply like pumpkin, these muffins are a winner.
Eat them up over a few days or toss them in the freezer and microwave one for 30 seconds for a quick breakfast on the go.
Whole Wheat Pumpkin Muffins (Dairy-Free):
1 cup sugar
1 egg, beaten
1/3 cup vegetable oil
1/2 teaspoons salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup water
10 ounces pumpkin
1 cup + 2 tbsp white whole wheat flour
1 teaspoons baking soda
1/4 teaspoon baking powder
Mix together the sugar, egg and oil in a large mixing bowl. Add the salt, nutmeg and cinnamon, and mix again.
Next add the water and pumpkin and mix well.
Add the flour, baking powder and baking soda, and mix just until all of the dry ingredients are incorporated into the wet mixture.
Coat your muffin tins with cooking spray, and fill the muffins to just under the top. I personally like my silicone muffin tin, but you can use any type of muffin pan and they should work just as well. If you are using a mini-muffin tin, be sure to short the time you cook.
If you are using a regular size muffin pan, bake the muffins in an oven preheated to 350 degrees for 25 minutes.
Take the muffins out of the tin and cool completely on a wire rack before storing them.
Grab a cup of coffee and enjoy!
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Printable recipe below with nutritional information (click on the + sign to get more detailed nutritional analysis).
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