Pumpkin Nut Muffins with Brown Sugar, Molasses, and Spice
On our website, we offer various recipes for pumpkin muffins that have their own distinctive qualities. The pumpkin nut muffins we recommend are free of dairy, and they incorporate mouthwatering chopped nuts. Additionally, the flavors are enhanced by molasses and vanilla, which provide more complexity. It goes without saying that they also contain warm autumn spices to add a seasonal touch.
Add Some Spice To Your Fall Baking With Dairy-Free Pumpkin Nut Muffins
We received this recipe more than a decade ago, but we've given it a makeover since then. This is an excellent recipe to prepare during autumn weekends, and it's an enjoyable baking task for kids! They can blend and blend in every phase of the muffin batter development, as well as move the batter to the muffin tin and embellish it with extra nuts. There are more hints and possibilities in the FAQs section.
"Substitute Almond Milk With Oat Milk?"
Absolutely! This recipe can use a variety of milk substitutes. If necessary, you can substitute with water.
Can Regular Wheat Flour Work?
Using whole wheat pastry flour instead of regular whole wheat flour creates a smoother texture in pumpkin nut muffins and prevents them from being too compact. If you choose to use regular whole wheat flour, your muffins may not come out as light and fluffy. To achieve the best results, it is recommended to trade in more all-purpose flour. Alternatively, you can mix together 1 1/2 cups of all-purpose flour with 1/2 cup of whole wheat flour.
No Pumpkin Pie Spice? What To Substitute?
You have two great choices here. If your collection of spices is small or you simply adore cinnamon, then you should add 1 and a half teaspoons of cinnamon and skip the pumpkin pie spice. Alternatively, if you have access to other spices, you can add 1 teaspoon of cinnamon alongside a quarter teaspoon of nutmeg or allspice, a quarter teaspoon of ground ginger, and a tiny amount of ground cloves.
Using Entire Can Of Pumpkin Puree: Yay Or Nay?
A can weighing 15 ounces holds nearly 1 7/8 cups, which is more than the limited amount required in the recipe. According to my estimation, you can comfortably add an additional 1/4 to 1/2 cup of pumpkin while preparing the recipe. But if the whole can is used, the pumpkin nut muffins might become too damp and heavy.
Can Pumpkin Pie Mix Be Used?
The mix for pumpkin pie appears quite alike to pumpkin puree when you see it on the shelves of grocery stores, but it's blended with sugar and spices already. That means it's not suitable to use it in place of pumpkin puree directly as per this recipe.
Can Coconut Oil Replace Traditional Oil?
Yes, it will work, but remember to have all the other elements, such as the eggs and milk substitute, warmed up to room temperature. If any of the ingredients are cold, the coconut oil has the ability to solidify and form small, solid lumps.
Substituting Oil With Applesauce?
I advise against it. These muffins made without dairy and with pumpkin and nuts already have a low amount of fat. Therefore, if you decrease or eliminate the oil, the texture may not be good. Also, I do not appreciate muffins that do not contain any fat. Although they may taste good when fresh, they tend to become sticky after cooling down. In addition, if you swap the oil with another ingredient, the muffins may be thicker and retain more moisture which can make it harder to bake properly.
Butter Or Oil: Substitution Options?
Theoretically, it's possible. However, I wouldn't suggest doing it for this particular recipe. Lowering the fat content further could potentially impact the texture in a negative way. Additionally, using a butter substitute in pumpkin nut muffins that already contain decadent ingredients like molasses might not be the best idea as it could clash with the other flavors.
Can I Swap Sweeteners?
You have the option to use white sugar instead of brown. Coconut sugar can also be used, but it may not be as sweet. Sucanat or maple sugar are two other choices that are delicious. If you decide to use a liquid sweetener like maple syrup, you could try reducing it to 2/3 cup, which is commonly done when substituting it for granulated sugar. I haven't experimented with any sugar-free sweeteners in this recipe, so I'm unable to give any feedback on their performance or taste.
Dairy-Free Chocolate Chips: A Viable Addition?
When creating this recipe, it's important to note that molasses is a prominent ingredient. If you decide to include chocolate chips, I recommend opting for maple syrup over molasses. Of course, this is entirely up to your personal taste. Other complementary additions to molasses include dried cranberries, raisins, flaxseeds, or hemp seeds. For dairy-free chocolate chips or dried fruit, I suggest using around 1/2 cup. For small seeds like flaxseeds or hemp seeds, just a few tablespoons should suffice to start.
Making Pumpkin Nut Muffin Recipe Gluten-Free
In the section below, I want to make it clear that I haven't tried making gluten-free dairy-free pumpkin muffins using this recipe just yet. However, if you decide to include eggs in your mix, most gluten-free all-purpose flour blends will suffice. For my close friend, she enjoys using the King Arthur Measure for Measure blend every time she makes muffins and assures that it works great. On the other hand, it's not recommended to exchange wheat flour for coconut, almond, or any other grain-free substitute. These substitutions won't give you the desired results. Alternatively, if you choose to work with just one type of gluten-free grain flour such as rice flour, gluten-free oat flour, or sorghum flour, your muffins may be slightly more crumbly.
Eggless Recipe - How To Make It?
As previously stated, we have not tried making this recipe without eggs. Please refer to the special diet section below for options that are egg-free and suitable for a vegan diet.
Pumpkin Nut Muffins: Dietary Tips
This dish is free of dairy, nuts, peanuts, soy, and is suitable for vegetarians. You can also choose to exclude the nuts if you prefer.
If you're looking for pumpkin nut muffins that don't contain eggs or any animal products, check out my Egg Substitute Guide. To make these muffins, you'll need to use two egg substitutes, which should measure out to around six tablespoons in liquid form. If you decide to use a thicker substitute such as applesauce, flax egg, or chia egg, I would suggest adding 1/4 teaspoon of baking powder to the recipe to ensure they turn out perfectly.
If you're interested in making pumpkin nut muffins that are free of gluten and dairy, you may want to experiment with different gluten-free all-purpose flour blends. One of my acquaintances claims that King Arthur Measure for Measure works wonders, but we haven't confirmed this recipe's success without gluten. For those willing to try a gluten-free option, I suggest using eggs instead of choosing the egg-free option.
The Pumpkin Nut Muffins are a great breakfast option for people who avoid eating dairy products. These muffins are made with pumpkin, which is flavorful and nutritious. The nuts add an extra crunch and protein to the recipe. You can provide these muffins to your guests without worrying about any dietary restrictions. You can also enjoy these muffins as a snack between meals. This recipe is easy to make, so you can prepare them at home without any hassle. The Pumpkin Nut Muffins are a perfect way to start your day or keep your energy levels up. Try them out today and enjoy a delicious and healthy meal!
This blog piece has been modified from content originally provided by the National Peanut Board.
Alternative: If you want to save some of these scrumptious pumpkin nut muffins for later, you're in luck! They're perfectly freezer-friendly. Simply wrap them up individually in some plastic wrap and stow them in your freezer for a maximum of 4 months. When you're ready to enjoy them again, let them sit at room temperature to thaw before chowing down. So if you're on-the-go, feel free to take one with you in your purse, lunch box, or backpack. You can bet that within an hour or so, it'll be good to go!
One muffin has a serving size with 225 calories, 9.4g fat, and 1g of saturated fat. Additionally, it contains 30.8g carbohydrates, 12.5g of sugar, and 230mg of sodium. You can also find 2.5g fiber and 5.3g protein in each muffin.