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Mini Pumpkin Muffins

These muffins have a light fluffy texture and taste delicious too.  They’re perfect for flash freezing and snacking on whenever you need something bready!

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Mini Pumpkin Muffins (top 8 free, corn free, gluten free, vegan)

Rating: 51

Yield: 48 muffins

Calories per serving: 48

Mini Pumpkin Muffins (top 8 free, corn free, gluten free, vegan)

Ingredients

  • 1/4 cup applesauce
  • 1/2 cup sugar
  • 1/2 cup pure cane brown sugar
  • 1/2 cup prune juice
  • 2 T. apple cider vinegar
  • 2 1/2 cups Allergy Cookie Bread Flour
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. salt
  • 1 1/2 cups canned pumpkin

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine applesauce and sugars.
  3. Blend well.
  4. Add prune juice and apple cider vinegar.
  5. In separate bowl mix flour, soda, cinnamon, nutmeg, and salt.
  6. Add dry ingredients to wet mixture and mix until well combined.
  7. Add pumpkin and mix until fully blended.
  8. Scoop into mini muffin pans and bake at 350 for 14 to 16 minutes.
  9. Remove from oven and let rest 2 minutes.
  10. Turn muffins out of pan onto cooling racks.
  11. Let muffins cool completely before eating.
  12. If you prefer your muffins warm, simply reheat them in the microwave before eating.

Nutrition Information:

48 calories, <1g fat, <1g saturated fat, 0mg cholesterol, 40mg sodium, 12g carbohydrates, 1g dietary fiber, 5.6g sugars, 0.5g protein

https://www.allergycookie.com/mini-pumpkin-muffins/

 

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Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!

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