Normally, I get these puppies made as soon as all the pumpkin spiced… well, everything, hits the market. I’ve made these milk, egg, and nut free pumpkin muffins for several years now and they are always a hit with my non-food allergic nieces and nephews. That’s my litmus test, if you will. If kids without allergies love it, it’s must be good! My recipe is adapted from a pumpkin bread recipe of Alton Brown’s. I made mini-muffins instead of bread because they are easier to serve to a crowd and a great bite-sized snack for kids.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 & 1/2 cups sugar
- 3/4 cup vegetable oil
- 1& 1/2 tbsp Ener-G egg replacer plus 6 tbsp warm water mixed until blended and frothy (=substitute for 3 large eggs)
- 1 tsp vanilla extract
- one 15 oz can of pumpkin
Directions:
Preheat oven to 325F and spray each section of your mini-muffin pan with oil. Sift the flour, pumpkin pie spice, baking soda, baking powder, and salt together in one bowl. I don’t own a sifter, so I just use a fork to get the lumps out. In a separate bowl, mix sugar, vegetable oil, vanilla, and blended egg replacement together. Combine both mixtures, then fold in the can of pumpkin until uniformly mixed. Spoon a heaping teaspoonful into each portion of the mini-muffin pan. Bake for 15-17 mins, or until toothpick comes out clean, then invert pan and plop onto a clean dish towel to allow to cool while you bake the next batch. Makes about 48 mini-muffins.
Enjoy!
feedthemsafely♥ 