Pumpkin Muffins - Dairy Free, Egg Free

I love a good warm muffin in the morning, but with the new restriction on my diet of no eggs, it's been harder to make muffins. I posted a Banana Muffin that I made both dairy and egg free, but I was getting a bit bored of that one. One of my favorite breakfast muffins, in the fall, is a delicious pumpkin muffin - so I did a series of online searches but could not find a dairy-free, egg-free version. Thus, I was forced to try and make my own version by experimentation.

I found my pumpkin muffins were tastier AFTER they had cooled down a bit - texturally they were very rich and moist - my kids missed the crusty crunchy top portion, and found them a bit too spicy...(I followed a spice mixture that I found online.) I thought them very satisfying and delicious - and will definitely make them again - although maybe I will be stuck eating the entire dozen.

Pumpkin Muffins
12 muffins

1 cup pumpkin puree (can)
1 1/2 cups all-purpose flour
1 cups white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons ground cloves
1 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup water
1 very ripe banana mashed well

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 1 cup pumpkin puree, vegetable oil, mashed banana and water. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Printable recipe