Sunday, September 26, 2010

It's mother pumpkin muffin time!

Yay, fall! All the cliched fall things are here, and after 4 years in Texas everything is new and exciting again. Changing leaves! Meals from a crock pot! Pumpkin in a can! No wait, pumpkin in a can isn't very exciting. Until now! *cue high temp Euro pop music and imagine me dancing* I am going to impart to you what is promised to be "The best pumpkin muffin" recipe, and so far the hype has legit. I got this book from "Vegan with a Vengeance", which in my humble opinion is the very first book you should add to your vegan cookbook collection. This recipe is at least marginally healthy, and if you swap the white flour for whole wheat, half the sugar and use apple sauce instead of oil- you can eat it for breakfast guilt free. Or just make it as is and eat 4 for breakfast because you deserve it :)

The Best Pumpkin Muffins
From Vegan with a Vengeance
1 3/4 cups all purpose flour
1 1/4 cups sugar
1 TBS baking powder
1/4 TSP salt
1 TSP ground cinnamon
1/2 TSP ground nutmeg
1/2 TSP ground ginger
1/4 TSP ground allspice
1/8 TSP ground cloves
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
2 TBS molasses
Preheat oven to 400f. Lightly grease or line a twelve muffin (or mini muffin but reduce cooking time accordingly) tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil and molasses. Pour the wet and dry together and mix. Fold in a cup of chopped walnut/fresh or dried cranberries/combo/or not. Fill cups and bake 18-20 minutes or until a toothpick or knife in the center comes out clean.

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