Vegan Pumpkin Muffins
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Last year we spent Thanksgiving in Texas with family, which includes my cousin and his wife whom have been vegan for years. So the challenge was to find a vegan recipe that would not only wow the vegans, but the non-vegans as well.
This recipe definitely did just that, and these goodies have now become a regular addition to our Thanksgiving meal. The muffins are soft, moist, and flavorful and the common reaction is, “These are so good, I never would have guessed they were vegan!”
Happy Thanksgiving!
Photos of the process here.
Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses
Preparation
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves). In a separate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Recipe from Post Punk Kitchen.
