Mini Pumpkin Dairy Free Muffins
10/27/09 Filed in: Muffins
Meatless Mondays posted a pumpkin muffin recipe yesterday from A Life Less Sweet and I have twisted it around to meet my twisted needs: dairy free, egg free, and refined sugar free. I have eliminated dairy from my diet. I am experiementing with an eggless existance, and I do not buy refined sugar in any form. I made a batch yesterday using stevia, but I was not in love with the after taste of the stevia (probably used too much.) Today I mixed it up again and I really like these so I thought I'd post them up for you!
I am also experimenting with flours these days so I made mine with a combination of gluten free four and spelt flour. The original recipe uses whole wheat flour and all purpose flour. Which ever you prefer.......
I also experiment with spices all the time. The first batch I used the pumkin pie spice that the recipe calls for and that was good, but this batch I used five spice, a chinese spice blend, and I liked it even better. I think it is the star anise in the five spice. If you do not have either blend use cinnamon, clove, nutmeg, etc to your taste.
Ground flaxseed and the applesauce are the egg replacer.
The dry ingredients:
1 cup gluten free flour
1/2 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2-3 teaspoons five spice powder or pumpkin pie spice
2 tablespoons flaxseed
1/2 teaspoon salt
The wet ingredients:
1 can pumpkin (do not substitute pumpkin pie filling)
1/3 cup honey
1/3 cup olive oil
1/3 cup applesauce (natural and unsweetened)
Preheat the oven to 350 degrees. Grease a 24 mini muffin pan or something comparable. You can use an olive oil mister or use a small slice of vegan butter and rub in the cups.
Blend these two groups seperately. Then blend them together until the flour is all mixed in. Spoon into the muffin cups until full. Bake for 18 to 20 minutes or until a toothpick comes out clean.
Let cool on a wire rake and enjoy!!
Living a life of personal balance, moderation, education, and connection.
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