Pumpkin Muffins

READY IN: 40mins
Top Review by Mirj

These were totally delish! I used fresh pumpkin that I had nuked first in the microwave and then mashed, real sugar and powdered soy milk since I wanted these to be non-dairy. I had two (okay, four) for breakfast, and took two (okay, three) into the office for lunch. I figure this is more of a vegetable than a cake. Who am I kidding, it's cake, but I'll just keep thinking vegetable and that way I can have my cake and eat it too, all day!

Ingredients Nutrition

Directions

  1. Blend together the eggs, vanilla, and pumpkin.
  2. Mix the dry ingredients (milk through flour) together.
  3. Add the dry ingredients to the pumpkin mixture.
  4. Add the raisins and carrots.
  5. Pour into 12 muffins tins.
  6. Bake at 350 degrees for 20-25 minutes.

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