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October 1, 2008
Egg Free pumpkin muffins
For those of us dealing with our children's food allergies, Halloween can bring many challenges. Even though there is a general push in the direction of healthy snacks in the elementary schools, this time of year still brings lots of treats. Which means we have to be even more on top of things. When I was new to food allergies, I tried to substitute treats at school for my daughters with home baked treats that were as identical as I could get to what the other kids were eating. I now realize that it's nearly impossible to do this and besides, that's not real life. So I substitute the same foods when I can, and when I can't, my daughter just eats something different. And that's OK, with both of us.
So anyway, I have a really easy recipe for pumpkin muffins. You can make them egg-milk-nut free. I also bake them in a rectangle cake pan for variety. All of my children and neighbor's children love them! It's an easy treat to send to school to replace pumpkin bread or pumpkin pie.
Pumpkin Muffins/Pumpkin Bars
15-oz can of pure pumpkin
1 box Spice Cake Mix
Preheat oven to 350 degrees. Mix the above ingredients together until smooth (I use a hand mixer). Divide mixture into muffin tins. Bake muffins for 18-21 minutes, or cake pan for a bit longer, until toothpick comes out clean.
You can serve them as is, or sprinkle powdered sugar on the top. I also sometimes drizzle cream cheese frosting on top (for those not allergic to milk).
Posted by Ann Marie at October 1, 2008 10:55 AM
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