Donna's Vegan Pumpkin Muffins

Submitted by cookwithlove

"This family-favorite eggless recipe turns out muffins that are moist, delicious, low in sugar and healthy in a snap! I cook, puree, and freeze pumpkin & dense winter squashes in 1-cup quantities to use in this recipe, but canned pumpkin is fine, too."

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 6

ingredients

• 1 cup whole wheat flour
• 3⁄4 cup unbleached flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon minced crystallized ginger (or 1/2 t ginger powder)
• 1⁄4 teaspoon ground allspice
• 1⁄8 teaspoon ground cloves
• 1 cup pumpkin puree (not pumpkin pie mix!)
• 1⁄2 cup plain vegan milk
• 1⁄2 cup vegetable oil
• 2 tablespoons molasses
• 1⁄2 cup dried cranberries, nuts, raisins, vegan chips. (optional)

directions

1. Preheat oven to 400 degrees F. Lighly grease a 12-cup muffin pan or use liners.
2. Sift together flour, sugar, powder, salt, and spices.
3. In a separate bowl, blend remaining ingredients (I use a blender) except optional items.
4. Pour wet ingredients into dry and stir with a spooon until moistened. Don't overmix.
5. Fill muffin cups evenly. Mine always end up very full.
6. Bake 18-20 minutes, or 15 minutes on convection. Test to see that tops spring back when lightly touched. Cool on a wire rack.

Reviews

[Suasoria]

These baked up tall and golden, and look great (haven't tasted them yet). However there is no sugar listed in the recipe, although the instructions mention it. I used a half cup of baking sugar (not powdered/confectioner's) and a scant quarter cup of agave syrup. We'll see how that comes out...