I’ve been making these pumpkin muffins for years, even before I started watching my sodium intake. They are quick and easy and very simple to adapt to almost any diet (Eggless, nondairy, etc). And they make the house smell fantastic while they are baking.
The original recipe comes from Isa Chandra Moskowitz of The Post Punk Kitchen. Don’t let the word “vegan” scare you off. These muffins are moist, cakey and delicious and you will never miss the eggs/dairy if you choose to make them dairy-free. Click here for the untweaked recipe.
Of course I can’t leave a recipe alone, so here are my tweaks:
1) 1 1/4 C. Sugar makes for a really sweet muffin, maybe more like a dense cupcake. I often reduce this to 1C.
2) I use Hain Featherweight sodium free baking powder.
3) I omit the salt (duh!)
4) I use unflavored or vanilla soy or coconut milk. Sodium content varies depending on your choice of “milk,” so choose carefully.
5) If you don’t want to use vegetable oil, you can substitute all or just part of it with applesauce. It will change the texture just a bit, but they will still be wonderful.
These muffins are delicious immediately after cooling, but I like them even better on day 2 if you can wait that long.
- Baking powder: 0 mg if you use sodium free brands
- Milk: check your labels, this varies widely. Trader’s Joe’s unsweetened soy milk has 17.5 mg/C. However, their vanilla soy has 35 mg/C. This is still negligible when you divide this between 12 muffins.
- Pumpkin: I use Trader Joe’s brand which contains 0 mg sodium.
- Molasses: I use Grandma’s Molasses which has 40mg in 2Tbs.
Have you entered the January Giveaway yet for a free low sodium pizza kit? The lucky winner will be announced Monday, Jan. 13 at noon EST, so make sure to get your comments in before the drawing!