Pumpkin Muffins
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Ingredients (use vegan versions):
- 1/4 non-hydrogenated vegan margarine
- 1 cup vegan brown sugar (or white sugar plus 1 tablespoon molasses)
- 1/2 cup applesauce
- 2 cups pureed pumpkin or squash
- 1 teaspoon cinnamon and nutmeg
- 2 1/2 cups whole wheat flour
- 2 teaspoon baking soda
Directions:
Preheat oven to 350 and grease muffin tin. (This
recipe makes 12 muffins.) Cream together margarine and
vegan sugar. Add applesauce, pumpkin, and spice. Mix well and add
flour and soda. Fill muffin tins and bake for about 20-25
minutes. The muffins don't rise much, so don't be shy about
piling the batter in.
These muffins are great warm, but keep for days. Most
people don't believe me when I tell them these muffins are
vegan, because they cook up so light and fluffy. Also,
people are shocked to find they are made with 100% whole
wheat flour.
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