The Food Allergy Center at Children's Medical Center works towards finding a cure and improving the quality of life for children and families dealing with food allergies. This holiday season is becomes more of a task to make certain that foods like gravy, pies and casseroles are allergy free.
This Thanksgiving Holiday enjoy these allergy free Pumpkin Muffins (courtesy of Children's Medical Center) that are not only safe for children and families with food allergies, but tasty for all. Enjoy baking and Happy Holidays!
1 1/2 cup all-purpose flour - substitute with oat flour, barley flour
or gluten free baking mix if allergic to wheat
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 1/4 cup sugar
1/4 cup butter - substitute with milk free margarine if allergic to milk
2 eggs - substitute with 2 Tbsps applesauce or egg replacer
1 cup canned pumpkin
1 cup chopped pecans - replace with golden raisins, fresh or dried cranberries or mini chocolate chips if
allergic to nuts
Preheat oven to 400°F. Line muffin cups with paper liners, parchment paper, or grease well. Sift together flour, soda, baking powder, spices and salt in a large bowl. In a separate bowl, cream together sugar and butter. Add eggs. Stir in pumpkin. Add flour mixture stirring until just blended. Fold in nuts or substitutes. Spoon into muffin cups, and bake for 20 to 25 minutes for 18 regular sized muffins. Or 12-15 minutes for 26 mini muffins.
18 regular sized muffins or 26 mini muffins
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