Nutmeg-Free Pumpkin Muffin

Updated: Sep 27, 2021

Nutmeg-Free Pumpkin Muffin - food allergy recipes - amanda macgregor centineo - new york city - new jersey



  1. Preheat oven to 350 degrees F. Lightly coat a muffin pan with nonstick spray or oil.

  2. Combine all dry ingredients into a bowl and set aside.

  3. In a stand mixer or a separate bowl with a hand mixer, beat all the wet ingredients together until combined.

  4. Slowly add in the dry ingredients to the wet. Mix until it forms a smooth batter.

  5. Divide the batter evenly into the muffin pan and top with pumpkin seeds. Place into the center of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

  6. Remove from oven and let cool for 15 minutes before moving the bread onto a wire rack.


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