Monday, October 25, 2010

Autumn Spice Pumpkin Muffins

 Autumn Spice Pumpkin Muffins

 This light, moist and fluffy muffin has the perfect amount of warmth for the time of year, and your vegan gut.

What you will need:

  • 1 3/4 cups flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cimmanon
  • 1/2 teaspoon powered ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves 
  • 1 cup pumpkin puree 
  • 1 tablespoon plain yogurt
  • 1 1/2 tablespoons molasses
  • 1/2 cup almond milk
  • 1/2 cup canola oil

 Main Supplies:

  • 2 mixing bowls
  • Table sized spoon
  • 12 muffin/cupcake pan
  • Cooking spray or oil/butter

1. preheat oven to 400 F.

2. Lightly grease muffin pan with spray or oil/butter.

3. In one mixing bowl, stir together all dry ingredients: flour, sugar, baking powder, salt, cimmanon, ginger, allspice, and cloves. Set aside.

4. In your second mixing blow, wisk all wet ingredients: pumpkin, yogurt, molasses, milk and oil. Mix until it's smooth and even. (it will be a little thick)

5. Pour all the wet ingredients into the dry ingredients. Mix well until all is even and smooth. (don't use a hand mixer)

6. With a table sized spoon, scoop one spoon of batter into each muffin holder until each holder is about three quarters full.

7. Bake for 26-28 minutes. (insert a toothpick or chopstick into center. If it comes out clean, it's done)

8. Let cool 5-10 minutes before transferring to cooling racks.


1 comment:

  1. Just want to go on the record that these taste even better than they look...must be the homemade pumpkin puree. Oh yeah, and the love.