Fluffy Pumpkin Muffins (sans dairy! attention vegans!)
November 22, 2008 § 2 Comments
This recipe is an old standby from my years at Whitman. I’d make these muffins in the Writing House and it would fill up the chilly kitchen with fall smells and rumbling stomachs! This recipe is adapted from one of my favorite vegan cookbooks called “Vegan with a Vengeance” by Isa Chandra Moskowitz.
1 + 1/4 cup all purpose flour
1/2 cup whole-wheat-white flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon allspice
1 cup pureed pumpkin
1/2 cup rice milk (or milk alternative)
1/2 cup vegetable oil
2 tablespoons molasses
1. Preheat oven to 350 degrees. In a small bowl, mix flour, baking powder, salt, and spices.
2. In a separate bowl mix sugar, pumpkin, milk, oil, and molasses. Combine wet and dry.
3. Bake 18-23 minutes, until a knife comes out clean. Let cool for 15 minutes before removing. They freeze and thaw wonderfully.
Diet Notes: vegan, nut-free