How do you make pumpkin muffins without milk?

Table of Contents

In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix. Add the pumpkin to the egg mixture and combine thoroughly. Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.

Can you give me a recipe for pumpkin muffins?

Ingredients

2 cups (240g) all-purpose flour.
1 tablespoon pumpkin pie spice.
1 1/2 teaspoons baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon kosher salt.
1 (15-ounce) can pumpkin puree.
1 1/4 cups (270g) packed light brown sugar.
2 large eggs.

Can you use allspice in pumpkin muffins?

I also used a little less cloves and allspice than recommended so that it wouldn’t be overpowering. These are GREAT! Just what I was looking for – a pumpkin muffin that doesn’t need added things like raisens, nuts or chips to taste good – this is IT! I used 1 cup wheat flour and 2 cups white flour.

Do I need to refrigerate pumpkin muffins?

Covering the muffins with foil or plastic wrap and placing them in a plastic bag or storage container at room temperature will keep them from drying out. These are best when consumed within 4-5 days.

What spices to put in pumpkin muffins?

Try these Pumpkin Spice Muffins! These muffins are the perfect level of sweetness, moist and cozy scented with cinnamon, nutmeg and cloves….Pumpkin pie spice: use purchased or homemade

2 tablespoons cinnamon.
2 teaspoons ground ginger.
2 teaspoons ground allspice.
1 teaspoon ground cloves.
1 teaspoon ground nutmeg.

Can I sub water for milk in muffins?

You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

Can I use water instead of milk in muffin mix?

Water. You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.

How to make pumpkin muffins?

Preheat oven to 375°F/190°C. Line muffin cups with liner papers. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined.

Can you eat pumpkin muffins without eggs?

After the muffins are cooled, feel free to start eating these delectable treats! Baking egg-free pumpkin muffins is a piece of cake. For non-vegan friends and family: don’t worry, the taste of a muffin that is free from eggs is second to none.

Are pumpkin muffins gluten-free?

If you are looking for a scrumptious treat that you can prepare for your friends or family, you should turn your attention to egg-free pumpkin muffins. This gluten-free delicacy is a great food for fall and your taste buds; moist and palpable to the core.

Can you freeze pumpkin Muffins in the microwave?

These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte. They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.