Pumpkin this, pumpkin that. . . .pumpkin everywhere these days!
Craig’s prize-winning pumpkin.
But these pumpkin muffins are extra delicious and extra amazing! I was very surprised how moist these muffins were, plus they are vegan to boot! But you are always welcome to un-veganize them.
Vegan Pumpkin Muffins
(Based off this recipe.)
Yield: 6 muffins
Ingredients
1/2 cup all-purpose flour
1/4 + 2 Tablespoons whole wheat pastry flour
1/2 cup sugar
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup pumpkin puree
1/4 cup rice milk
2 tablespoons Earth Balance vegan butter
2 tablespoons applesauce
1 tablespoon molasses
Directions
1. Sift all dry ingredients together: flours, sugar, baking powder, salt, and spices.
2. Combine wet ingredients in a separate bowl: pumpkin, milk, butter, applesauce, molasses.
3. Stir wet ingredients into dry ingredients and mix just until combined.
4. Line muffin tins with paper liners, silicone liners, or a mist of non-stick cooking spray. Then fill muffin cups, distributing dough between 6 muffins.
you can’t go wrong with pumpkin muffins!
Where are your reusable muffin liners?
You got me! These were literally the last of my paper liners.