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Allergy-Free Pumpkin Muffins: Recipe without Eggs, Dairy, Soy, Nuts, or Peanuts

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Updated September 24, 2010

Allergy-Free Pumpkin Muffins: Recipe without Eggs, Dairy, Soy, Nuts, or Peanuts
(c)2010 Jeanette Bradley, licensed to About.com
Pumpkin muffins are a great way to sneak some veggies into your picky eater. This recipe is suitable for people with allergies to eggs, dairy, soy, nuts, or peanuts, but does contain wheat flour.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 24 muffins

Ingredients:

  • 2 ripe bananas

  • 1 cup canned pumpkin

  • 1 cup brown sugar

  • 1/2 cup rice milk

  • 2/3 cup canola oil

  • 3 1/2 cups white flour

  • 2 tablespoons plus 2 teaspoons baking powder

  • 1 teaspoon pumpkin pie spice

  • 1/3 cup pepitas (fried pumpkin seeds)

Preparation:

Preheat oven to 375 degrees.

Place bananas in blender and puree until smooth. In a small bowl, whisk together banana, pumpkin, sugar, rice milk, and oil.

Combine flour, baking powder, and spices in a separate large bowl. Gently fold the wet ingredients into the flour mixture until just moistened.

Spoon into muffin tins lined with cupcake papers.

Optional: Sprinkle tops of muffins with pepitas before baking.

Bake 20 minutes, or until toothpick inserted in top of muffin comes out clean.

Allow to cool, then dust with powdered sugar.

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