Vegan Pumpkin Muffins
These light muffins are easy to prepare and are perfect for breakfast, snacks, or even dessert. Add some chopped pecans or walnuts and they are especially wonderful!
- 1 1/2 cups all-purpose unbleached flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1 cup pureed pumpkin
- 1 cup sugar
- 1/3 cup brown sugar
- 1/3 cup non-dairy milk
- 1/2 teaspoon vanilla extract
- 6 Tablespoons vegan margarine
- egg replacer for 2 eggs
- Have all ingredients at room temperature. Preheat oven to 350 degrees F.
- Whisk flour, spices, and baking soda and powder together in a small bowl.
- Measure the margarine into a large bowl. Cream the margarine with wooden spoon, then blend sugars into margarine and stir until creamy.
- Add pumpkin and blend until creamy.
- Add egg-replacer and blend into batter (if you are using Ener-G, mix the warm water with the powder right before adding it in).
- Add flour mixture and milk (just pour the vanilla extract into the milk), alternating between some of each a few times until the batter is well-blended and creamy.
- Pour into 6 jumbo muffin pan and bake for 60 minutes. For a regular 8 muffin pan, reduce the baking time by 10 minutes or so. Muffins are done when browned and crispy on top, and toothpick comes out clean.
- Let it cool in the pan for about 10 minutes and then remove to rack to cool for at least another 20 minutes.
This recipe can be made with any squash or sweet potatoes, cooked and pureed. You can also make it with applesauce, but the flavor won't be as rich, so I recommend adding raisins if you do that.
If you haven't had time to let the margarine warm up, pop the mixing bowl with the 6 TB into the oven for a few minutes as it preheats before you cream the margarine.
If you try to eat them before they cool properly, they will seem uncooked in the middle.