If you are looking for a scrumptious treat that you can prepare for your friends or family, you should turn your attention to egg-free pumpkin muffins. This gluten-free delicacy is a great food for fall and your taste buds; moist and palpable to the core. If you partner them with some good old vegan cream cheese, butter or jam, you can have a wonderful combination of flavor.
Please take note that there is nothing really bad about gluten, there are just people who are intolerant to this particular food content. Fortunately, there is no need to hustle so much on making gluten-free recipes.
You can even add these gluten-free and egg-free pumpkin muffins to your menu! Read below for the easy recipe.
Egg-Free Pumpkin Muffins
- 2 cups whole wheat flour
- ½ cup sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 15 oz. canned pumpkin
- ½ cup raisins
- ½ cup water
- Preheat your oven to 375 degrees F (190 C). This is the ideal temperature that can safely bake the muffins without their nutrients being leeched.
- While the oven is preheating, take a large mixing bowl and combine baking powder, salt, cinnamon, sugar, nutmeg and baking soda. Use a spoon or whisk to mix thoroughly.
- When you are satisfied with the texture of the mixture, add the raisins and pumpkins. Stir properly, but don’t overdo it.
- Pour the mixture into sets of muffin cups. Fill the cups up to a few millimeters from the top. Do not fill the cups as you should leave some room for the muffins to expand. With the amount of ingredients listed here, you can make up to 10 servings of pumpkin muffins. You can increase the ingredients proportionately if you are tempted to make more (just make sure that you have enough muffin cups).
- After you have finished stuffing the mixture into the cups, pop them in the oven. The ideal baking time of these muffins should be around 25 to 30 minutes. Sample one muffin. Try to press the muffin on its top portion. If it bounces back right after you've touched it, then it is fully baked.
- Remove them from the oven and let them cool for about 15 minutes. You can transfer them to a wire rack or tray for further cooling. After the muffins are cooled, feel free to start eating these delectable treats!
Baking egg-free pumpkin muffins is a piece of cake. For non-vegan friends and family: don’t worry, the taste of a muffin that is free from eggs is second to none. Enjoy!
Jennifer Smith is a simple housewife with two kids. She currently writes on her personal cooking blog called Jennifer’s Cozy Kitchen. Her heart is inclined to eating and exploring various cooking methods and recipes. She is also an advocate of living and eating healthy. If you want to contact her for questions, comments, and suggestions, feel free to email her at JennifersCozyKitchen@gmail.com