Prep 10 mins
Cook 25 mins
These muffins are so good! I am not a vegan but look for recipes on vegan websites because they are economical to make. I love pumpkin and these muffins are a staple in my house during the fall. The recipe calls for pumpkin but you can also use any hard squash.
- 1⁄4 cup margarine
- 1 cup brown sugar
- 1⁄2 cup unsweetened applesauce
- 2 cups pumpkin puree (I use fresh but canned works as well)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 1⁄2 cups whole wheat flour
- 2 teaspoons baking soda
- Cream margarine and sugar.
- Add applesauce, pumpkin and spices.
- Mix well and add flour and baking soda.
- Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!
Great recipe! Usually "healthy" baked goods turn out hard, but these were soft and tasty. I subbed half a cup of vanilla whey protein powder instead of half a cup of flour so that these were packed with protein. Also added about a quarter of a cup of flax seeds. Will definitely make again!
These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some -- yummy!
I give this 5 stars because, as my 9 year old put it, "I could taste the whole wheat in the batter, but not in the muffins!!" I added chocolate chips to some, but even without these were wonderful. I did use butter, and I'm going to add this to my breakfast rotation--yummy, filling, healthy, and kid-approved!