These Maple Pumpkin Muffins are friendly for GERD, IBS, low-FODMAP and can be made Gluten-Free.
Muffins are always a big hit with kids, and these Maple Pumpkin Muffins do not disappoint. They are slightly sweet from the maple syrup and are delicious when served warm. Pumpkin is a great source of Vitamins A, C, and E as well as folate and iron.
The flavor combo of pumpkin and maple feels a little bit like fall, but honestly, they are good any time of year!
The recipe below calls for full-sized muffins, but I have also made them as mini muffins (that way I don’t feel bad saying “sure!” when my kids ask for seconds) by shortening the cooking time. My kids really like raisins, so I usually add those as well. For those who cannot tolerate raisins, but like a little extra sweetness, mini-chocolate chips are also really good here!
These muffins are GERD, low-FODMAP and IBS friendly, and can be made with several different flours. If you are gluten free (GF), I recommend Bob’s Red Mill GF 1-1 baking flour. Some additional tips include using silicone muffin trays that do not need spray or liners (I highly recommend these) and also be sure not to grab pumpkin pie filling instead of the canned pumpkin puree. These muffins also freeze well if you want to do some batch baking!
I hope you enjoy them!
[[ recipeID=recipe-9l3vsrcz4, title=Maple Pumpkin Muffins ]]