These Pumpkin Muffins are perfect for fall and make a great kids' snack, or breakfast served with some protein and fruit. They're also a nice option for keeping "baked egg" in a diet for to those who are egg-allergic but can handle it in baked form (with your allergist's guidance, of course).
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 6muffins
Author: Lisa Ngo, Safely Delish
Ingredients
1cuppumpkin purée
1/3cupbrown sugar
1/4cupvegetable or canola oil
1Tbspmilk OR milk substitute
2eggs, lightly beaten
1/2tspvanilla
1cupall purpose flour (or whole wheat all purpose flour)
1tspbaking powder
1/2tspbaking soda
1tspcinnamon
1/4tspsalt
Topping (Optional)
1Tbspsugar
1/4tspcinnamon
Instructions
Preheat oven to 350F. Line 6-muffin tin with muffin liners or grease with cooking spray.
In a large bowl, stir together brown sugar and all wet ingredients (pumpkin puree, brown sugar, oil, milk, eggs, and vanilla).
In a smaller bowl, whisk or stir all dry ingredients (flour, baking powder, baking soda, cinnamon, and salt).
Add dry ingredients to wet ingredients, and stir until combined. Divide batter evenly into a 6-muffin tin.
Bake at 350F for 30 minutes.
Optional: Mix together 1 Tbsp sugar and 1/4 teaspoon cinnamon. Sprinkle on top of muffins before baking.