pumpkin muffins healthy

pumpkin muffins healthy

Today I was preparing to bake another pumpkin muffin recipe (first mistake right there), and realized I didn’t have all the right ingredients, so I turned to my tried and true C+K recipe! The result was excellent! They would be good with raisins or chocolate chips mixed in, or with cinnamon sugar sprinkled on top. I added walnuts but otherwise followed the recipe as-is. Thanks! I’m excited to try your recipe but could not see where you indicated the nutrition information as in calories per muffin. I used oat milk and added pepitas, craisins, and walnuts to the batter. However, I can’t say for sure. May try it again with more pumpkin pie spice. I did make my usual muffin changes (1/4 cup applesauce and 2T maple syrup in place of sugar). Also I had roasted my own pumpkins and pureed them (no oils or spices…just pumpkin) **I always have a ton of pumpkins so I roast them and freeze the puree in 1cup bags ready to use all year :) Thank you for taking the time to come back and let me know. I know it can be easy to miss! Taste wonderful tho! Ever since my friend taught me how to eat sushi and sashimi — with chopsticks and wasabi and just enough soy sauce — I’ve jumped at any chance I could get… Especially when it involves a trip to the city! So yummy! Amazingly light; perfectly sweet. I love hearing from you, and hope these pumpkin muffins become your new favorite. Thank you for reporting back, Carolyn! They were perfectly done then. Healthier Chocolate Treats contains 50+ brand new healthier recipes. Thanks for the recipe ❤️. I’ve been making a batch weekly since I found the recipe. Hi Tiffany! Sorry I don’t have an answer for you as the wet ingredients are important in moisture and for it to rise appropriately. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. I’d like to bake them in Baking· Breakfast· Clean Eating· Gluten Free· Low Fat· Low Sugar· Muffins· Sugar-Free· Vegan· Vegetarian. Thanks for the great recipes Kate. These muffins aren’t overly sweet, so for the best results, I’d recommend using both sweeteners. You may be able to find more information about this and similar content on their web site. would like to check it out, it’s at https://anexperimentalsomething.blogspot.com. It truly means a lot! I’m glad you loved them, Gen! Sorry to not be of more help! (That guarantees I’ll see your picture! Perhaps your oven runs on the cool side? Did anyone else find that the temperature for these was far too low? All in all, a little more decadent and very tasty! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Hi! I added chocolate chips and a handful or 2 of crasins :) The kids LOVED them!!! Made them? I added chopped fresh apple and walnuts to the batter. Thank you for the inspiration! I have an oven thermometer so I know that my oven was at the right temp. Sorry, I haven’t tried it with this one and not sure it would get you a desired result without changing other ingredients. Ionly had Demerara sugar , so perfect for the topping. I dropped off a batch with my neighbors as a gift, and they immediately tried them before I had even left their doorstep… And they exclaimed, “These literally taste like bites of Thanksgiving pumpkin pie!” I think that’s the best kind of compliment, don’t you?? You may be able to find the same content in another format, or you may be able to find more information, at their web site. I’m so glad this one worked so well for you, Johanne. Could you please add the weights of each ingredient in grams maybe in parentheses or as a new switch (like the scaling thing)? Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! These healthy pumpkin mini muffins have the same supremely moist and soft texture as bakery-style ones, even with no butter, eggs, dairy, refined flour or sugar. I know in some of my other muffin recipes, some types of add-ins work fine. They’re naturally gluten-free, sweetened with maple syrup, quick and easy to make, and perfecty pumpkin-y. I upped the temp to 400 degrees and baked them for an additional 15 minutes. (I’m not trying to re-do your great recipes, but just demonstrating that they are extremely versatile!) The full nutrition information is included directly underneath the recipe box. You can easily adjust this recipe to make it vegan, dairy free, egg free and/or gluten free. – 1/3 cup applesauce in place of oil I can’t wait to hear what you think of these muffins! I also read others’ comments about the low cooking temp so I baked at 375 for 19 minutes and they were perfect—moist and they rose well. They turned out fantastic! It took about an hour to bake, but it was worth the wait. And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! I am wishing upon a star! I keep doing them over and over again ! I know some people don’t own mini muffin pans — or just prefer standard sized ones! These muffins are delicious, healthy, and oh so perfect for a fall afternoon! ), your baked goods will often turn out denser and may collapse while cooling. Whether you prefer milk, dark or white, there are lots of treats inside for you! We caught our first cool fall breeze this week. After 25 minutes I took them out and they were not at all done. . Completely startled, I glanced down at the sheet of paper in front of me and then back at my mom. . This is definitely a keeper! Hi Alison! Also very easy. If they are on the older side, it can result in a bitter taste sometimes. And one more time, three cheers for Cookie and Kate! They were delicious, even to me, though I think the chocolate helped me out. I really didn’t want to be late or keep her waiting, so I left with plenty of time to spare.

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