Pumpkin Muffins Ibs Friendly Food

PUMPKIN MUFFINS - IBS FRIENDLY

Steps:

• Preheat oven to 350 degrees F.
• Spray a non stick muffin tin with cooking spray, line tin with muffin liners.
• Combine milk(or milk substitute) with vinegar so it curdles.
• Sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
• Combine wet ingredients in a separate bowl with a wire whisk.
• Add wet ingredients to dry and mix until it just comes together.
• Spoon batter into muffin tins to the top of the cup.
• Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.