Egg Free Pumpkin Muffins
Egg free pumpkin muffins made with whole wheat flour, pumpkin puree, applesauce, honey and olive oil. They bake up light, fluffy and moist with cinnamon and nutmeg.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup honey or organic agave
- 1/2 cup olive oil
- 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
- 1 tsp vanilla
- 2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup walnuts finely chopped (optional)
Instructions
- Preheat the oven to 375 degrees.
- In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla.
- In a large mixing bowl combine all the remaining dry ingredients.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!