double_pumpkin_muffins
Table of Contents
Double Pumpkin Muffins
Ingredients
- 1 1/2 c. white flour
- 1 1/2 c. white whole wheat flour
- 1/2 c. brown sugar
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. salt
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. ground cloves
- 3/4 c. pumpkin seeds
- 3/4 c. dried currants
- 1 c. pumpkin puree
- 1 c. coconut milk
- 1/4 c. canola oil
- 2 t. egg replacer (equivalent to 1 egg)
- 2 T. water
Directions
- Preheat oven to 375º F.
- Whisk together pumpkin puree, coconut milk, oil, water and egg replacer in a small bowl.
- Combine first twelve ingredients (white flour - currants) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
- Spoon into greased muffin tin and bake for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.
Notes
- Can also use dried cranberries or raisins instead of the currants; can also be made with all white flour
- I usually use rice milk in this recipe but had some coconut milk leftover from another recipe, so used that instead.
Source
- 200 Best Lactose-Free Recipes by Jan Main, p.202
- Yield: 18 muffins
- Last updated: 8/3/25
double_pumpkin_muffins.txt · Last modified: 2025/08/03 09:12 by karin