Pumpkin Muffins - Ibs Friendly

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup demerara sugar
• 1/8 teaspoon clove
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup milk or 1/2 cup non-dairy milk substitute
• 1/2 teaspoon apple cider vinegar
• 1/2 cup egg
• 1/4 cup canola oil
• 1/4 cup applesauce
• 1 teaspoon vanilla
• 1 tablespoon ginger marmalade

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a non stick muffin tin with cooking spray, line tin with muffin liners.
• 3 combine milk(or milk substitute) with vinegar so it curdles.
• 4 sift and combine the dry ingredients in mixer or by hand with a wire whisk and set aside.
• 5 combine wet ingredients in a separate bowl with a wire whisk.
• 6 add wet ingredients to dry and mix until it just comes together.
• 7 spoon batter into muffin tins to the top of the cup.
• 8 bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
• 9 cool in tin for 5 minutes on a wire rack, remove from tin and let cool completely on wire rack.