Description
You’ll rise and shine with these easy low FODMAP ginger pumpkin muffins!
Ingredients
Scale
- 1/2 cup lactose-free milk
- 1/2 tbsp lemon juice
- 2 cups low FODMAP all-purpose flour
- 2/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 eggs, lightly beaten
- 3/4 cups pumpkin puree
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 400 degrees and line a muffin tray with paper liners. Set the tray aside.
- Combine the milk and lemon juice. Allow the mixture to sit at room temperature for 10 minutes (this will create a low FODMAP buttermilk substitute).
- Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, and salt in a large bowl.
- In a separate bowl, combine the eggs, pumpkin, butter, and buttermilk substitute.
- Make a well in the center of the dry ingredients. Then pour the pumpkin mixture into the well and stir until the batter is just moistened (it will still be a little lumpy).
- Place 1/4 cup of batter in each muffin well and bake for 18 – 20 minutes, or until a toothpick comes out clean. Cool the muffins on a wire rack.
Notes
Recommended low FODMAP serving – 1 muffin per sitting.
- Prep Time: 20
- Cook Time: 18
- Category: breakfast, snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 236
- Sugar: 18
- Sodium: 153
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 52
Keywords: pumpkin muffins, ginger muffins, ginger quick bread