Vegan Pumpkin Muffins
photo by gourmetmomma
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄4 cup margarine
- 1 cup brown sugar
- 1⁄2 cup unsweetened applesauce
- 2 cups pumpkin puree (I use fresh but canned works as well)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 1⁄2 cups whole wheat flour
- 2 teaspoons baking soda
directions
- Cream margarine and sugar.
- Add applesauce, pumpkin and spices.
- Mix well and add flour and baking soda.
- Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!
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Reviews
-
These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some -- yummy!
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I give this 5 stars because, as my 9 year old put it, "I could taste the whole wheat in the batter, but not in the muffins!!" I added chocolate chips to some, but even without these were wonderful. I did use butter, and I'm going to add this to my breakfast rotation--yummy, filling, healthy, and kid-approved!
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These are wonderful. They are dense and very satisfying. They were quick to make and very forgiving. I was a bit short on pumpkin, so I used a combination of pumpkin and baked sweet potato. I omitted the nutmeg and added 1/4 tsp vanilla, and used butter instead of margarine. And, I topped the muffins with roasted pumpkin seeds. Yum! My very picky 2 year old ate one up with a smile. Thanks for sharing!
Tweaks
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These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some -- yummy!
-
These are wonderful. They are dense and very satisfying. They were quick to make and very forgiving. I was a bit short on pumpkin, so I used a combination of pumpkin and baked sweet potato. I omitted the nutmeg and added 1/4 tsp vanilla, and used butter instead of margarine. And, I topped the muffins with roasted pumpkin seeds. Yum! My very picky 2 year old ate one up with a smile. Thanks for sharing!
RECIPE SUBMITTED BY
I am most definatly NOT a chef but I'm a great cook. I love to try new recipes and enjoy creating my own.