This is personal rendition of Moist Halloween Muffins from The Food Allergy News Cookbook.
I am not a baker and this is a recipe I can make with no problems. With the fall season upon us and many holiday parties and school celebrations arriving, this easy and delicious muffin is a tasty addition to the dessert table.
|Pumpkin Pineapple Muffins from S.A.F.E.|
It is milk/egg/peanut/soy and tree nut free.
1 C flour AND 1/2 C whole wheat flour
1/2 C sugar
1/4 C brown sugar, firmly packed
2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon and 1/2 tsp nutmeg OR 2 tsp pumpkin spice
1 1/2 T oil + 1 1/2 T water +1 tsp baking powder; mixed together (egg replacer)
20 oz can of crushed pineapple, well drained
**(yes...this much...it's what makes the muffin so good!)
1/2 C canned pumpkin
1/2 C water
1/4 C milk-free, soy free margarine, melted (but don't boil it)
Preheat oven to 425 degrees.
Line muffin tin with paper liners and put aside.
In a large bowl, mix together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another bowl, mix together oil, water, and baking powder mixture; add in pineapple, pumpkin, water and margarine.
Combine with dry ingredients. Mix well.
Spoon into muffin tins, filling each 2/3 full.
Bake 20 minutes or until golden brown.
Cool on wire racks.
These are great plain or frosted. Your favorite crumb topping will make these even better!
Add any kind of allowed candies for decorating.