~ vegan pumpkin muffins ~
This is a wonderful recipe for spicy, good for you, vegan pumpkin muffins that was given to me by my friend Shelly. I omitted the dried fruit (because I didn’t have any on hand) and I added a tiny bit more nutmeg and cinnamon than the recipe calls for. They turned out awesome! Thanks, Shel!
2 cups sifted whole wheat pastry flour (or any wheat flour)
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup (or a little less) oil (I use olive oil, grapeseed is nice, too)
3/4 cup sugar or maple syrup
1 tsp+ vanilla extract
1 cup cooked, pureed pumpkin or canned
1 cup raisins
1 cup nuts (pecans and/or walnuts)
Combine the dry ingredients. In a separate bowl combine the wet ingredients. Add the dry to the wet and stir until just combined. Fill cupcake papers 3/4 full with the batter (or a nonstick muffin tin sprayed with a little oil) and bake in a 375 degree oven.
This is where it gets funny for me when I share recipes, I just check the muffins every 5 to 10 minutes until I think they’re done! I want to guess that these take about 10-12 minutes. Everyone’s oven is different so do the usual “toothpick-nothing sticks” trick and you’re set! I also will add an egg or two for extra protein when I make these for the kids!
4 comments for “vegan pumpkin muffins”