Egg Free Pumpkin Buttermilk Muffins

No: eggs, corn, (nuts), soy

Preheat oven to 350F

Stir together:

1 cup pumpkin puree (cooked)

1/2 cup buttermilk

2 tbsp canola oil

1/2 cup sugar

1/4 tsp sea salt

1/2 tsp vanilla

1/4 tsp orange extract (optional, increase vanilla to 1 tsp without orange)

1/2 cup chopped walnuts (optional)

Sift together:

2/3 cup all purpose flour

2/3 cup whole wheat flour (can use all white flour)

1 tbsp corn free baking powder (try Hain)

1/2 tsp nutmeg (optional, not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy)

1 tsp cinnamon

Stir flour mixture into pumpkin mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25-30 minutes or until lightly browned. Cool slightly in tins, then remove to wire rack to cool.

Egg Free Buttermilk Muffins

I "stole" this recipe from Debra Legg's 9to5to9 blog with minor adaptations. See the original recipe at: debralegg.com/2010/02/13/egg-free-strawberry-muffins.

No: eggs, corn, nuts

Preaheat oven to 400F and prepare muffin tins.

Beat together:

1-1/4 C buttermilk
2 T applesauce
1/4 C canola oil
1 tsp vanilla (check for allergens)
1/3 C sugar (1/2 C if you like sweet muffins - I don't)
(Optional: 1 C blueberries, raspberries, chopped strawberries, etc.)

Mix in another bowl:

2 C all purpose flour (can use half whole wheat)
2-1/2 tsp aluminum-free, corn-free baking powder (such as Hain or Bob's Red Mill)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon (optional)

Stir all together gently until moist but don't over-mix. Spoon into muffin tins.

Bake 20 minutes at 400F. Cool slightly in tins, then remove to wire rack to cool.