Differences

This shows you the differences between two versions of the page.

--- double_pumpkin_muffins [2026/05/27 09:13] – karin
+++ double_pumpkin_muffins [2026/05/27 09:17] (current) – karin
@@ Line 24: / Line 24: @@
   * Preheat oven to 375º F.
   * Whisk together pumpkin puree, oat milk, oil, water and egg replacer in a small bowl.
-  * Combine the dry ingredients (white whole wheatflour - currants) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
+  * Combine the dry ingredients (white whole wheat 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
+  * Can also use dried cranberries or raisins instead of the currants
-  * I usually use rice milk in this recipe but had some coconut milk leftover from another recipe, so used that instead.
+  * I usually do half-and-half white flour and whole wheat flour, but was out of white flour when I made these so just used all white whole wheat instead. It worked fine.
 ===== Source =====
   * [[:book:200_best_lactose_free_recipes|200 Best Lactose-Free Recipes]] by Jan Main, p.202
-  * Yield: 18 muffins
+  * Yield: 17 muffins
-  * Last updated: 8/3/25
+  * Last updated: 5/27/26
 {{tag>type:muffins type:vegan ingredient:pumpkin ingredient:pumpkin_seeds  book:200_best_lactose_free_recipes}}