Pumpkin is everywhere! I try to refrain from posting tons of pumpkin recipes, just because not everyone likes pumpkin and people do want to see other recipes. But, I had to find a pumpkin muffin recipe that I could have. My stomach has been fickle lately and sometimes I do well with grains and other days not so much. Oy. I don’t want to stop baking, but baking grain-free without eggs is tricky (my kids and I can’t have eggs). It can be a hit and miss! But these muffins turned out awesome with no grains, dairy, sugar, nuts (besides coconut), soy, or eggs!
I based this recipe off of one of my 3-minute banana cake that I posted on my fitness blog (FitBetty.com) a while ago. That recipe is so easy to make and it’s an awesome quick sweet treat without added sugar! I decided to make some muffins using that same recipe concept, and replaced some of the banana with pumpkin to cut down the amount of sugar. Fortunately, these muffins turned out perfect on the first try. I had to make a second batch a week later just to make sure I wasn’t imagining things. Still great! 🙂
When you mix up these muffins, the batter will be quite thick, almost an airy dough (but not quite). The ample amount of baking powder in the recipe keeps the batter lighter, but stick with the listed amount of baking soda and don’t be tempted to add more. The amount of baking soda is just right for this recipe: if you try to add more baking soda to make the muffin’s fluffier, the muffins will taste bitter. Trust me on that! Also, these will turn brownish after a day or 2 because there is a lot of banana in these muffins, so don’t let that bother you. If you are making these for guests, make them fresh that morning to keep them fresh.