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Cheryl's Pumpkin Cake or Muffins
Rate Cheryl's Pumpkin Cake or Muffins
Avg. rating 5 from 43 votes.Recipe Information
Category: Muffins
Recipe Created By: Cheryl Nakao
Ingredients
1 1/2 cups sugar
1/2 cup canola oil
1 1/2 cups pumpkin puree
1/3 cup water
1 1/2 cups flour
1 tsp kosher salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 1/2 tsp pumpkin pie spice
Directions
Preheat oven to 350 °F.Combine the wet ingredients and the sugar. Mix until they are fully incorporated.
Sift dry ingredients together and add to the wet mixture and mix until incorporated.
Put the batter into a greased 8" square pan, or greased muffin tins.
Bake for approximately 45 minutes for the cake, or 25-30 minutes for the muffins, or until a toothpick inserted into the center comes out clean.
Notes
Substitutions
To make gluten free, replace the flour with and equal amount of gluten-free flour mix and add 1/4 tsp xanthan gum. Also, the first time I made these gluten-free, I only used 1 tsp of baking powder, and the centers fell a bit. I think the extra 1/2 tsp of baking powder should correct the problem.
You can substitute the following spices instead of a pre-mixed pumpkin pie spice: 1/2 tsp ground nutmeg + 1 tsp ground cinnamon + 1/2 tsp ground cloves + 1/2 tsp ground ginger.
You can substitute the following spices instead of a pre-mixed pumpkin pie spice: 1/2 tsp ground nutmeg + 1 tsp ground cinnamon + 1/2 tsp ground cloves + 1/2 tsp ground ginger.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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I love these! But needed to make them gluten-free. I swapped out the flour for Trader Joe's gluten-free flour and they worked perfectly! There is no gum in the mix and I didn't add any to the recipe. They were moist and fluffy and not crumbly at all. So yummy with dairy-free cream cheese frosting - http://www.kidswithfoodallergies.org/page/recipe-page.aspx?recid=18027
Thanks for the recipe, it looks great. I have a question about nutmeg, is it considered a nut or not? Can tree but allergic kids can have it?
Thanks
Nutmeg is not considered a tree nut. It is a seed and should be safe for someone allergic to tree nuts. Be sure to check for cross contamination in processing.
http://www.kidswithfoodallergies.org/page/tree-nut-allergy.aspx
We are just beginning our food allergy journey with our son and I wanted to make a holiday treat that was dairy, soy, egg, and peanut free.
I added dairy free chocolate chips (enjoy life brand) and 2 tbsp of ground flax seed.
Very moist and delicious! Friends and family loved them!
These were amazing! What a great treat! I just learned I am unable to have soy, eggs, dairy and peanuts, so I am on a hunt for great recipes. As I am new to this whole food allergy journey, I was a bit skeptical- but These were GREAT! I love pumpkin muffins, and these muffins were a nice way to have something I love in a form that I can eat it. Thank you so much for sharing!
Glad they worked for you Amanda! Having yummy treats definitely makes things better!