This weekend fall was in the air and I had to have something warm and spicy immediately...luckily I have the perfect dairy free pumpkin muffin recipe....25 minutes later I was one happy woman.
1/2 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/3 cup of water
1 1/2 cups of sugar
1 3/4 cup of AP flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. fresh grated nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Preheat oven to 350 degrees. Oil a 12 cup muffin tin. In a medium size bowl combine the wet ingredients plus the sugar and mix until evenly distributed. In a large bowl whisk together the remaining dry ingredients. Make a well in the middle of the dry ingredients, pour in the wet ingredients and quickly mix until just incorporated, do not over mix. Dish into muffin tin and bake 25 min or until toothpick comes out clean when inserted into center of muffin.
For the dairy eating part of the fam I whipped up my world famous scones...this version was chocolate chip. Personally, I prefer blueberry lemon scones but shock and awe....my children wanted the chocolate ones.....Hmmmmm
I am an avid baker and having to go dairy free is really putting a damper on things for me..oh well my thighs aren't complaining:) I wonder if I can find a dairy free pumpkin cheesecake recipe for Thanksgiving...I can't skip this tradition, the family might revolt.
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