Pumpkin Cranberry Muffins
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
15
ingredients
- 2 1⁄2 cups flour
- 3⁄4 cup maple syrup
- 15 ounces canned pumpkin
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 teaspoons cinnamon
- 3 teaspoons nutmeg
- 2 teaspoons ginger
- 2 teaspoons vanilla extract
- 1⁄3 cup soymilk
- 2 tablespoons oil
- 2 tablespoons applesauce
- 1 1⁄2 cups cranberries
directions
- Mix wet and dry ingredients seperately, then fold together. Bake at 400 degrees for about half an hour.
- You can use agave syrup instead of maple syrup, and replace half a cup of flour with soy protein flour.
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Reviews
-
I did 2 substitutions. I used sugar-free maple syrup and skim milk instead of soy. Otherwise I followed the recipe (something I don't usually do). These did not taste good to me at all. I think there is too much ginger and it's very tart. Maybe regular syrup would have added some sweetness, I'm not sure. My batch made 22 regular size muffins. I know I won't be making these again and they will probably end up in the trash.
RECIPE SUBMITTED BY
I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.