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Thursday, November 1, 2012

Pumpkin Sensation Week: Encore


So a sister-in-law of ours called and asked if we had a recipe for allergen-free muffins or cupcakes that her daughter could take to school for a Halloween party. At the time we did not, but we got on it right away! These are egg free, milk free and nut free. Light, fluffy and sweet they are perfect for a classroom party without having to forfeit fun and taste.





Ingredients
  • 2 Cups Flour
  • 2 tsp Baking Soda
  • 1/2 tsp salt
  • 1/2 Cup Oil
  • 3/4 Cup Almond Milk*
  • 1 tbsp Milled Flax Seed
  • 3 tbsp Warm Water
  • 1/2 Cup Pumpkin Puree
  • 1 tbsp Honey
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Granulated Sugar

Hardware
2 Medium Mixing Bowl
Small Bowl
Muffin Tin
Spatula Towel
Whisk
Paper
Basting Brush
Mixing Spoon
Measuring Cup, tbsp, tsp
Cupcake Liners (optional)
Scoop

Time 45 minutes
Prep 10 minutes
Cooking 20 minutes
Yield 24 muffins (average muffin size)


Time To Get Cooking!!!
Preheat oven to 350 degrees
In small bowl mix together the flax seed and water and let stand for until thick
In medium mixing bowl mix together pumpkin puree, oil, almond milk, sugars and honey.
In other bowl mix together flour, salt and baking soda
Once flag is ready whisk into to wet mixture
Add the dry mixture and fully combine
Batter should be thick but not thick enough to stand a spoon in it
If it is add a few tbsp more milk
Acquire muffin in and grease how you prepare or line with cupcake liners
Add mixture to individual space making sure it is halfway ful
Once muffin tins are full place on the middle rack in oven and reduce temperature to 325 degrees
Let bake for 20 minutes and check for fluffy tops
Once 20 minutes is up insert toothpick and check to see if it comes out clean
Remove from oven and let cool for 10-15 minutes.
Decorate or leave plain






Serving
1 muffin serving size
Can ice with Pumpkin Butter and you will have a great pumpkin flavoured treat
Serve are breakfast, dessert or snack

Storing and Reheating
(undecorated)
Store in fridge in container for 2 weeks
Store in freezer in container for 2 months
Decorations should not be frozen
Reheat in microwave or oven until warm throughout or eat cold on a hot day
Use the oven if you are warming up a significant amont 1 or 2 can heated in the microwave

Nutritional Facts
Calories 134
Fat 5g
Carbs 22g
Protein 1g
compared to a popular recipe
Calories 170
Fat 4.5g
Carbs 30g
Protein 2g
Nutritional Difference (our recipe)
Calories -36
Fat +.5g
Carbs -8g
Protein -1g

Cost
Recipe Cost: $1.83
Cost Per Serving:$0.08
compared to a popular recipe
Recipe Cost on Average: $9.19
Product Cost Per Serving:$0.31
You Save on Average Per Serving:$0.23

Tricks
-Preheating the oven about the baking temperature and then turning it down when you put in your recipe helps to develop wonderful fluffy tops instead of those misshapen flat tops
-Almond is not considered a nut since it is classified as a seed. This recipe passed the nut-free rule with the daughter's classroom.
-If you are worried about the almond issue talk to your doctor or allergist or simply substitute with a milk you know is safe and use frequently





            

5 comments:

  1. These look so good! I love pumpkin. Thanks for sharing on Foodie Friends Friday. Please come back to VOTE on Sunday!

    ReplyDelete
  2. I love the combo healthy and delicious!
    Thank you so much for sharing this at Wednesday Extravaganza - Hope to see you there again tomorrow with more deliciousness :)

    ReplyDelete
  3. Samantha, thanks for linking this nice one in to Food on Friday. If you pop back in a while there should be a great collection of muffin and cupcake ideas to check out! The links are coming in thick and fast. Cheers

    ReplyDelete
  4. Sam, thanks for joining the cake extravaganza. Cheers

    ReplyDelete

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