Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible. Have you tried my banana muffins? Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous. Why? Add the eggs, and beat well. Maybe you added too much flour? Used heavy cream for the milk, added 1/3 cup pecans to the batter, and topped with sliced almonds. How long did you leave them in the oven? I also stopped by to let you know that I’ve recently started a website. Instead of muffins, I baked a 9×6 loaf. I know it can be easy to miss! My toddler is a fan – she just stole another one off of the counter, so she probably won’t eat her dinner! I used what I had on hand, so sadly no oats in them this time around, then I used white flour and pumpkin pie spice. Thank you for your review. I’m in Arizona where it is very dry right now and I’m at 3,300 feet elevation. This is the best pumpkin muffin recipe I’ve tried! If you made the recipe, please choose a star rating, too. Thank you. I’m making these (for a 2nd time!) This recipe is fantastic! Happy Holidays. I appreciate your review, Tina. It could work. I’ll be back with more new recipes in the future, but in the meantime, I’ve been absolutely LOVING email. Olive oil. Thank you for all of the help regarding the sweetener for the muffins. Thanks for the recipe. I read that others had the same issue. I have all the ingredients EXCEPT oats–should I just add a little extra flour to substitute for oats? The oatmeal in the recipe and then on top,yummm. Delicious. I used almond flour and put 4 eggs instead of 2 and got such amazing flavor and moisture! Fold in 3/4 cup pecans. I’d love to start sending those emails your way if you’re not! Make it dairy free: Simply use your non-dairy milk of choice. – no milk, vegan or otherwise! I did, and all of a sudden the results were unexpected. I have chronic acute pancreatitis so I have to be careful with fat and refined sugar. I also add 2 mashed over ripe bananas to make them more moist. To make this healthy pumpkin muffin recipe as easy as possible, you just need one bowl and a fork. You can even freeze them! Would it affect the taste much? They are amazing! We added chocolate chips and my kids devoured them. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). I wonder if elevation might have something to do with it. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. The result was excellent! It should work just fine. Oh, and some chocolate chips. I love these muffins! Hi! It crossed my mind that elevation may have something to do with it. I’m happy they work for you. I don’t want something too sweet and these are perfect without mix-ins. And finally… The pumpkin actually replaces the eggs in this recipe too! Hi! They were delicious, even to me, though I think the chocolate helped me out. Your recipe is great. Thanks! However, if you don’t mind that texture difference with oat flour or almond flour (where your muffins may collapse and turn out denser), the flavors will still remain the same! Possibly because I was an organic chemist before I became a baking blogger…. for my daughter who has Gestational Diabetes. Sure, just be sure you follow my oat flour tips. Do you think oat flour could work in this recipe? I keep doing them over and over again ! These muffins are so good, and my toddler thinks so too!! Thank you for sharing how you made these, Irma! The cans look very similar, but pumpkin pie mix contains added sugar, spices, and other ingredients, so it doesn’t behave the same in baking recipes. In any case, these muffins were great! I hope you love them! ), but I’ve already provided six different alternative sweeteners in the Notes section of the recipe (located directly underneath the Instructions!). Your email address will not be published. Yes, white whole wheat flour actually exists… And it’s not just a combination of regular and whole wheat flour! What about substituting the oil for avocado oil? It sounds like you may have left out too many ingredients as this one isn’t meant to be made sugar free. Those air bubbles help your muffins rise, and they also give your muffins a more soft and tender texture. . So yummy! 5 stars! Popped out of the oven super moist, extra pumpkin-y and flavorful. ), I mentioned how I realized that working less would be an important part of my healing process and moving forward. I’m excited to try these! I used unrefined coconut oil and can hardly taste it in the final product. I have a jumbo muffin tin that holds six muffins. I love these muffins! Sorry, I haven’t tried it with this one and not sure it would get you a desired result without changing other ingredients. Make it oat free: Simply omit the oats. Hello! I’m happy to help! Want to make this for my 10-month-old. Use the spoon and swoop method: They are not the same thing. Came to 94 calories total per muffin! Changing one element, can impact the entire recipe. – in addition to a scant tsp baking soda, I add a scant tsp baking powder for extra-good fluff So good! It’s my pleasure, Pri! Johanne. Thanks for sharing! The temperature and timing for these muffins are correct. It’s just for fun on the side, so there’s very little content (only one post, as of now) so far. I appreciate it. I’ve made it dozens of times – exactly as is. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Could you please let me know how many calories it would be for each muffin. We might have dubbed these guys healthy, but they sure don't taste like it! To sweeten your healthy pumpkin muffins, you’ll skip the refined sugar and use another two of my favorite healthy baking ingredients: liquid stevia and erythritol. . They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. We had our first glimpse of coolish mornings today, and these were the perfect accompaniment. I like adding grated carrots in the mix at the end with dried cranberries, a truly healthy muffin. Yes, oat flour should work. So tasty – I swapped half the oil with applesauce and cut the maple syrup to a 1/3 cup, and they were still delicious!!

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