9 %. You could even use pumpkin instead of the sweet potato and try it out. Preheat oven to 180°C (fan)/200°C/gas mark 6. The price to you remains the same. Drain your raisins or dates and pulse in a blender or food processor until you have a thick paste. Have you guessed what it is yet? Can be enjoyed on their own or topped with sweet potato frosting to make them extra special. 1 c mashed sweet potato or canned pumpkin; ¾ c brown sugar; ½ c oil (sub half or more with applesauce, if desired) ¼ c milk; 1 egg; 1 tsp vanilla As an Amazon Associate I earn from qualifying purchases. In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended. Learn how your comment data is processed. You can also subscribe without commenting. Healthy butternut squash pancakes | vegan ». You can make really delicious, smooth frosting to top your bakes with using one simple ingredient. We'll assume you're ok with this, but you can opt-out if you wish. Frosting is so delicious isn't it? 1/2 tsp bicarbonate of soda. We also use third-party cookies that help us analyze and understand how you use this website. Cool for 5 minutes before removing muffins from cups; finish cooling on rack. Divide batter among muffin cups. This website uses cookies to improve your experience. It's time to rectify that omission with this lovely recipe for healthy pumpkin muffins. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Copyright © 2020 Sneaky Veg on the Foodie Pro Theme. 29.9 g if you'd like to read more about this issue. Place 12 muffin cases or 24 fairy cake cases in a muffin tin. Notify me of followup comments via e-mail. Baked goodies » Healthy pumpkin muffins with sweet potato frosting, October 21, 2019 by Mandy Mazliah 3 Comments. Delicious healthy pumpkin muffins sweetened with dried fruit. Suitable for vegans. I usually use butternut squash to make mine as it's so easy to buy. Spray a 12-cup muffin pan with nonstick cooking spray. They're also dairy-free and low-fat! Sometimes it's as simple as reducing the amount of sugar a recipe contains. Stir through the raisin or date paste. You also have the option to opt-out of these cookies. If you liked this you might like this butternut squash cake or these pumpkin scones. *Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. When blended with a little coconut oil, milk and maple syrup it comes together to form a perfect creamy frosting. Fill greased or paper-lined muffin cups three-fourths full. A blend of cinnamon, nutmeg, cloves, and ginger spices fills these muffins with … This site uses Akismet to reduce spam. Lightly coat 12 muffin cups with nonstick cooking spray. This makes a fairly large batch so you may want to freeze some. For these sweet potato muffins, you can use a can of sweet potato puree or boiled, peeled sweet potatoes that you’ve mashed or thrown in a blender. Required fields are marked *. Mix and set aside. Delicious. Combine brown sugar, sweet potato, egg, and vegetable oil in a separate bowl. Sift the flours, baking powder, bicarbonate of soda and spices together in a large mixing bowl. Total Carbohydrate Add 3 tbsp maple syrup, 1 tbsp melted coconut oil, 1 tbsp oat milk and 1 tsp ground cinnamon and pulse until combined. In a large bowl, whisk the first 8 ingredients. The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com. 1 tsp ground cinnamon… Affiliate links are marked with *. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. And what could say Halloween better than a pumpkin? In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger. These cookies do not store any personal information. Make a well in center of dry ingredients; add milk mixture and stir just to combine. 125 g wholemeal flour eg wheat, spelt or buckwheat or use all plain. First place the raisins or dates in a small bowl and cover with boiling hot water. Over the years I've made pumpkin loaf, pumpkin doughnuts, pumpkin bars, healthier pumpkin cookies and pumpkin madeleines. Tinned pumpkin purée* can be hard to find, expensive or both here in the UK so I often make my own. If you are making your own pumpkin purée you will need a blender* or food processor*. 100 g raisins or chopped dates. If you'd like to read more about making your own pumpkin purée you might like to read this post by Charlotte's Lively Kitchen. You will need the following ingredients for the muffins: Yes, by all means you can make your own pumpkin purée. Subscribe to my newsletter to get recipes and news straight to your inbox. In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger. Add to flour mixture; stir just until moistened. For some reason however there is no pumpkin muffins recipe on Sneaky Veg. Stop to scrape the sides down at least once. In a separate bowl or jug whisk together the pumpkin purée, oat milk, sunflower oil and maple syrup. In addition to cutting down on sugar I have also experimented a lot with using fruit purée, dates, raisins and other dried fruits, and syrups to sweeten my bakes. Preheat oven to 350°. As I've been cutting down my sugar consumption over the last few years I often find recipes to be overly sweet for my palate now. I was asked to create some healthy Halloween treats to serve up at a market stall I worked on last weekend in London.

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