Peanut-Free, Nut-Free Pumpkin Muffins...for Thanksgiving or the Day After!

I always go a little overboard when purchasing canned pumpkin puree since I love to bake with it this time of year and pretty much only this time of year. If any of you are in the same boat, what do you do with your extra canned pumpkin?

I've got an easy and delish nut-free recipe you might like to try either for Thanksgiving or anytime afterward. Pumpkin lovers won't be disappointed! I got the idea from the pumpkin muffins at Panera--off-limits to my daughter, of course. So why not make our own? You can also bake this recipe in a loaf pan for a moist and delicious pumpkin loaf cake. Be aware that this recipe uses butter and eggs. If you also deal with dairy allergies, you can use your favorite dairy-free banana bread recipe and swap out the bananas for the pumpkin puree.

Nut-Free Pumpkin Muffins
2 cups all purpose flour
1 cup whole wheat flour (or use all white flour)
3/4 teaspoon salt
1/2 teaspoon baking soda
2 tsp pumpkin pie spice (or use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon ginger) * Note about nutmeg--it is not derived from tree nuts. It is derived from the seed of a fruit
1 15 oz can pumpkin puree
1/4 cup milk
1 teaspoon pure vanilla extract (McCormick's or Nielsen-Massey are my fave brands)
1/2 cup butter, softened
1 cup sugar
2 eggs
Confectioner's sugar for sprinkling tops, if desired

1. Preheat oven to 350 degrees. Grease muffin cups or 9-in. x 5-in. loaf pan. In medium bowl combine flour, salt, spices, baking powder and baking soda. In small bowl combine pumpkin puree, milk and vanilla.

2. In a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at time. Reduce speed to low; alternately add flour mixture and pumpkin mixture, ending with flour. Scrape the bowl occasionally with a rubber spatula to ensure even mixing. Beat just until blended; do not over beat.

3. Pour batter into prepared muffin tins or loaf pan. For muffin tins, bake for about 20 minutes and then test with toothpick. You don't want to over bake so a few moist crumbs clinging to the toothpick are fine. For loaf pan, bake about 1 hour and then begin checking. Again, do not over bake.

4. Cool in tins or pan and then turn out onto wire rack. Let cool; then sprinkle with confectioner's sugar, if using. Serve warm.

I hope everyone's Thanksgiving prep is going well! Stay safe, stay cool and most of all, have a happy Thanksgiving!

Nut-Free Recipe for Back to School: Nut-Free Granola Muffins with Honey

Enjoy Life Cinnamon Raisin Crunch...yum!

Back to school time is upon us and that means parents are looking for healthy but yummy foods that kids can use to refuel. Why not try these nut-free granola and honey muffins? I adapted this recipe from several muffin/quick bread recipes I already use. They are wholesome, tasty and perfect for a quick breakfast or energy-boosting snack.

What I love about this recipe is that you can vary it to your family's own tastes. For example, add some dried fruit in place of some of the nut-free granola (from Enjoy Life Foods--it's awesome) or add some coconut if your kids can have it. Use some whole wheat flour in place of the all-purpose (but be sure to add a little more liquid or the muffins will be dry.)

If you like, add about 1/2 cup of Sun Butter to the recipe instead of honey. If you deal with egg allergies, replacing the eggs with a half cup of unsweetened applesauce or a mashed banana would be delicious. Even if you don't deal with egg allergies, adding a mashed banana to this in place of honey would increase the nutritional value and taste great. (Those of you with egg allergies, feel free to add your own egg replacements.)

Hungry yet? Here's the recipe.

Nut-Free Granola Muffins (basic recipe)

Ingredients:

1 stick of unsalted butter, slightly softened
2/3 cup brown sugar (I use dark brown)
1/4 to 1/2 cup honey (adjust according to how sweet you want the muffins)
2 large eggs
1 2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice ( I use McCormick)
1/2 tsp salt (Morton's fine sea salt is really good for baking)
1/4 cup 2% milk (a little more if using any whole wheat flour)
1 tsp pure vanilla extract
1/2 cup plain Greek yogurt (I like Fage brand)
2 cups Enjoy Life nut-free granola (I use the Cinnamon flavor)

Preheat oven to 350 degrees F and line two 12 cup muffin pans with 16 cupcake liners.

Using a standing mixer or an electric handheld mixer, cream the butter, brown sugar and honey in a large bowl until very well mixed and fluffy. Add the eggs one at a time (or egg replacer), mixing well after each addition. Stir in the vanilla extract.

Stir together the milk and yogurt. Set aside.

Sift together dry ingredients except for the granola. Add the dry ingredients to the butter mixture a little at at time, alternating between the milk/yogurt mixture. Do not over beat.




My trusty Kitchen Aid.

Turn off the mixer and stir in the granola by hand until well-combined.

Fill the muffin cups about 2/3 full, not all the way to the top. Bake about 20 minutes (I check at 18 minutes) until golden and a toothpick inserted in the center comes out clean.

Let cool on a wire rack. Serve with butter, honey, cream cheese,  a sprinkling of powdered sugar or just plain. These are also great served warm.

The finished product!

Thanksgiving and Food Allergies: Some Helpful Links!

Turkey Day is fast approaching and I know a lot of you have questions about having a safe meal with the family, dining out while you travel, finding safe foods and more.

Click this link to get some answers -- my annual blog post round-up for Thanksgiving.

Stumped for some quick nut-free recipes? Here are three of my Thanksgiving faves:

Nut-Free Pumpkin Muffins

Speedy Sweet Potatoes

Pumpkin Cheesecake Ice Cream (for when you just need to overindulge)