It's fall (or is it winter? I'm confused) but this time of year Alexa and I crave pumpkin muffins. A friend posted on FaceBook that she was making pumpkin muffins and I decided to jump on the bandwagon. The recipe she sent me called for 2 eggs so I needed to adapt our muffins to eliminate them. While shopping for some canned pumpkin I came across a box of Pillsbury Cinnamon Streusel muffins. The recipe called for eggs but otherwise the contents were safe for Alexa so I grabbed a box and decided to experiment. The result was a moist yummy muffin that the kids loved and is filled with fiber (if you can get past the sugar topping-which I can). Here is the basic recipe. Fun, easy and tasty. I hope you enjoy them!
Ingredients:
1 box Pillsbury Cinnamon Streusel muffin mix
1/4 cup oil (we used Safflower)
3/4 cup milk (you can also use Rice Milk)
Energy Egg Replacer made to replace 1 egg (1 1/2 tsp replacer + 3 Tbs water well mixed)
1 Cup canned Pumpkin
Instructions:
Follow instructions on box except omit egg and add in prepared Energy Egg Replacer. Add in 1 cup canned Pumpkin. (or more if desired-we actually used 1 1/2 cups but they were a little too moist so I cut it back here.) Fill muffin tins 3/4 way, cover with included streusel topping, bake according to directions on the box and enjoy them while they are still warm.
1 box Pillsbury Cinnamon Streusel muffin mix
1/4 cup oil (we used Safflower)
3/4 cup milk (you can also use Rice Milk)
Energy Egg Replacer made to replace 1 egg (1 1/2 tsp replacer + 3 Tbs water well mixed)
1 Cup canned Pumpkin
Instructions:
Follow instructions on box except omit egg and add in prepared Energy Egg Replacer. Add in 1 cup canned Pumpkin. (or more if desired-we actually used 1 1/2 cups but they were a little too moist so I cut it back here.) Fill muffin tins 3/4 way, cover with included streusel topping, bake according to directions on the box and enjoy them while they are still warm.
