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Low FODMAP Ginger Pumpkin Muffins

Low FODMAP ginger pumpkin muffins piled on white plate
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You’ll rise and shine with these easy low FODMAP ginger pumpkin muffins!

Ingredients

  • 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

  1. Preheat your oven to 400 degrees and line a muffin tray with paper liners. Set the tray aside.
  2. 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).
  3. Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, and salt in a large bowl.
  4. In a separate bowl, combine the eggs, pumpkin, butter, and buttermilk substitute.
  5. 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).
  6. 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.

Find it online: https://www.fodmapformula.com/low-fodmap-ginger-pumpkin-muffins/