Living with Irritable Bowel Syndrome can really put a damper on your meals so I try to find interesting things to do as much as possible. These muffins have been adapted for the IBS diet, so think low fat! Original recipe was from www.helpforibs.com, I tweaked it just a bit. I used Demerera Sugar, but any brown sugar will do. Keep these muffins in the fridge or the freezer, the low fat content means they will go stale quite quickly.
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- 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
- 1Preheat oven to 350 degrees F.
- 2Spray a non stick muffin tin with cooking spray, line tin with muffin liners.
- 3Combine milk(or milk substitute) with vinegar so it curdles.
- 4Sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
- 5Combine wet ingredients in a separate bowl with a wire whisk.
- 6Add wet ingredients to dry and mix until it just comes together.
- 7Spoon batter into muffin tins to the top of the cup.
- 8Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
- 9Cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.
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Nutritional Facts for Pumpkin Muffins - Ibs Friendly
Serving Size: 1 (84 g)
Servings Per Recipe: 11
- Amount Per Serving
- % Daily Value
- Calories 202.7
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.6 g
- Cholesterol 1.5 mg
- Sodium 255.0 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 1.2 g
- Sugars 19.0 g
- Protein 3.5 g
The following items or measurements are not included: