Vegan Pumpkin Muffins to Welcome Fall
Here in Texas true fall weather never seems to quite appear as soon as I'd like. Once Labor Day has come and gone and I'm back to work teaching I am ready for the cool weather. I have never lived anywhere cold but I have never in my life enjoyed the heat. This weekend I tried to will some fall weather by changing out my scented waxes and candles, breaking out the fall decor, and baking up some pumpkin muffins. I got this recipe from my sister and tweaked it a little to make it a tad healthier but it is already vegan. The result was super moist, toddler approved, yummy muffins! Hope you all enjoy! Ingredients:
- 1 C all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 C sugar
- 3/4 C brown sugar
- 1 tbs baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp cloves
- 1/8 tsp pumpkin pie spice
- 1 C pureed pumpkin (NOT pumpkin pie mix)
- 1/2 C vanilla soy milk
- 6-8 tbs melted coconut oil
- 2 tbs molasses
Preheat oven to 400. Sift dry ingredients together, spices last.
I mix the spices together first but maybe just because they are so pretty and full of fall!
Mixing always requires a helper! Don't overmix or they can become too dense (mine were a tad just because my helper REALLY likes to stir). Yes we need a kitchen helper, my poor toddler loves his step stool though.
Bake for 18-20 minutes, until a toothpick or knife inserted into the center of a muffin comes out clean.
For variation, fold in up to a cup of chopped fresh cranberries or walnuts, or a combination of the two. Or top with cinnamon and sugar, nuts or an amazing cream cheese glaze (making it non vegan at that point)You can reduce the sugar by 1/8 cup if you are using vanilla soy milk; it is pretty sweet on its own. I also suspect that eggnog would be a good alternative, if you don't mind the addition of dairy. I topped mine with some chopped pecans.
Update: I subbed almond flour for the white flour and added chopped nuts and grated carrot to make it healthier and it was amazing. I've also gotten feedback that it is delicious with almond milk.