Pumpkin Muffins - Ibs Friendly Recipe

Name: Pumpkin Muffins - Ibs Friendly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup demerara sugar; 1/8 teaspoon clove; 1/8 teaspoon allspice; 1/8 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup canned pumpkin; 1/2 cup milk or 1/2 cup non-dairy milk substitute; 1/2 teaspoon apple cider vinegar; 1/2 cup egg white; 1/4 cup canola oil; 1/4 cup applesauce; 1 teaspoon vanilla; 1 tablespoon ginger marmalade

Servings: persons

1 1/2 cups all-purpose flour
1 cup demerara sugar
1/8 teaspoon clove
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup milk or 1/2 cup non-dairy milk substitute
1/2 teaspoon apple cider vinegar
1/2 cup egg white
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1 tablespoon ginger marmalade

1
Preheat oven to 350 degrees F.
2
Spray a non stick muffin tin with cooking spray, line tin with muffin liners.
3
Combine milk(or milk substitute) with vinegar so it curdles.
4
Sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
5
Combine wet ingredients in a separate bowl with a wire whisk.
6
Add wet ingredients to dry and mix until it just comes together.
7
Spoon batter into muffin tins to the top of the cup.
8
Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
9
Cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup demerara sugar, 1/8 teaspoon clove, 1/8 teaspoon allspice, and more.

Yes, Pumpkin Muffins - Ibs Friendly falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins - Ibs Friendly

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