A friend brought me a pumpkin she grew this fall and as luck would have it, it was a sugar pumpkin! (Shout out to Kim! Thanks!!!)
Vegan Pumpkin Muffins
2 cups all-purpose organic flour (I am really trying to avoid GMO’s for the family… don’t get me started!)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cups sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. allspice
1 1/4 cups puréed pumpkin
1/2 cup almond milk or soy milk (I prefer almond)
1/3 cup vegetable oil
½ cup walnuts
½ cup raisins
2 Tbsp. molasses (can also use maple syrup)
Preheat the oven to 375°F and lightly grease a muffin pan or muffin cups. In a large bowl, mix the all the dry ingredients. In a separate bowl, whisk together the pumpkin and other wet ingredients. Combine and mix until just combined.
Fill each tin ¾ full. Bake for 25 to 30 minutes, (or more if your oven is as off on temperature as mine!)
Remove from the oven. When they’ve cooled to room temperature, eat them!
Makes 12 muffins
Vegan Pumpkin Muffins
2 cups all-purpose organic flour (I am really trying to avoid GMO’s for the family… don’t get me started!)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cups sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. allspice
1 1/4 cups puréed pumpkin
1/2 cup almond milk or soy milk (I prefer almond)
1/3 cup vegetable oil
½ cup walnuts
½ cup raisins
2 Tbsp. molasses (can also use maple syrup)
Preheat the oven to 375°F and lightly grease a muffin pan or muffin cups. In a large bowl, mix the all the dry ingredients. In a separate bowl, whisk together the pumpkin and other wet ingredients. Combine and mix until just combined.
Fill each tin ¾ full. Bake for 25 to 30 minutes, (or more if your oven is as off on temperature as mine!)
Remove from the oven. When they’ve cooled to room temperature, eat them!
Makes 12 muffins