One of the boys actually found this recipe. They've realized I can (eventually) tweak most recipes for their allergies so when they find something they like they ask for the recipe (an odd thing for most 10 year old boys...). Sure enough, this recipe only needed very small tweaks to meet the dairy-free, egg free, soy free criteria. I haven't tried it gluten free yet, but it seems like it should work easily. These are everything a muffin should be -- moist, flavorful and great with a cup of coffee!
Pumpkin Spice Muffins
makes 24
2 c pumpkin puree (I've also used a combo of pumpkin and butternut)
3 eggs or egg substitute to equal (we use EnerG)
3/4 c olive oil
1 tsp vanilla
3 c flour
1 c sugar
1 c brown sugar
2 tsp. baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp each: ground nutmeg, cloves and all-spice
pinch salt
Combine first 4 ingredients in a large bowl and stir well to combine (I use a stand mixer). In separate bowl combine remaining ingredients and mix well. Add to liquid ingredients and mix until just combined. Spoon into 24 greased or papered muffin tins. Bake at 350 for 25-30 min. Top with a glaze of 2T milk (or coconut milk) and 1/2 c powdered sugar (most organic powdered sugars are corn free) if desired.
