Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free

Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free created by sbryowsky

These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar).

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375 degrees.
  • Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  • Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
  • Spoon batter into muffin cups, filling to just below the tops.
  • Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.
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RECIPE MADE WITH LOVE BY

@poodlebone
Contributor
@poodlebone
Contributor
"These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar)."

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  1. ahbrazoe
    Has anyone tried these with all purpose flour? Is it a 1:1 switch or do you need more all purpose because it's less dense?
  2. celia
    Wonderful...I used cranberries (frozen) substituted our own maple syrup for sugar as I don't like to use sugar, added slivered almonds, pecans, walnut pieces, a bit of home made granola, added the water with the wet ingredients...mixed just enough ...not too much...added a bit more nutmeg....they are great!!
  3. cbeats
    Was excited about this recipe but they came out like small bricks. I realized it because there’s no mention of water in the directions. Water is listed in the ingredients but not in the directions.
  4. celc1
    For those not able to eat or not crazy about whole wheat flour, try oat flour. It is a whole grain flour, but much softer and bakes up beautifully. It is also gluten-free for most people, although there are some who are sensitive to even oatmeal. Interesting note - friends with European connections who tell me that there are virtually no gluten issues there - could it be the way we process our grain in North America that causes the problem?
  5. MommaMac09
    These muffins were great!! I had to make some adjustments as I was out of whole wheat flour, so I used whole wheat pastry flour. I didn't find these too dense as others have stated, perhaps it's because of the different flour. I don't know. My daughter, 2, and husband all LOVED these!! Thank you, these will be a staple for us from now on!
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