i have made these muffins several times over the past month, and each batch is more delicious than the one before. i know most of you would probably prefer a non-vegan pumpkin muffin (or pie), but there have not been milk or eggs in my fridge for at least 3 months. the recipe is so simple, and they are an easy treat. i can get almost 3 batches of mini-muffins out of one 15 oz can of pumpkin puree.
want the recipe??
i printed this recipe from the internet, and i can’t seem to find the original post. if this is your recipe please let me know so that i can give you due link-age. i do not take credit for this recipe, nor did i come up with it:
makes 12 regular muffins or 24 mini muffins
- 1/4 cup plain almond milk or soy milk
- 1 t. cider vinegar
- 1 1/4 cup all-purpose King Arthur flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/3 cup white granulated sugar
- 1/3 cup packed dark brown sugar
- 1 t. ground cinnamon
- 1/2 t. ginger
- 1/2 t. nutmeg
- 1/2 t. salt
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened apple sauce
- 1 t. vanilla
- preheat oven to 350 F. grease muffin tin (or line tin with paper liners) and set aside.
- in a small cup, combine the almond (or soy) milk and vinegar. allow mixture to rest for 5 minutes.
- in a large bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg and salt. set aside.
- in another bowl, mix together the pumpkin puree, applesauce, vanilla and almond milk/vinegar mixture. add the wet ingredients to the dry, mixing until just combined. divide the batter into the cups, filling each about 3/4 full. bake for 16-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. allow muffins to cool, and remove from muffin tins. frost as desired – or eat them as they are!