"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vegan Pumpkin Muffins Recipe

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This recipe for Vegan Pumpkin Muffins, by , is from The Bergstrom-Still Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Bergstrom
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 c. flour
1-1/4 c. sugar
1 Tb. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. allspice
1/8 tsp. ground cloves
1 c. pureed pumpkin (fresh or from a can)
1 Tb. soy yogurt
1/2 c. soymilk
1/2 c. vegetable oil
2 Tb. molasses

Directions:
Directions:
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or use muffin cups.

Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 15-20 minutes, till a toothpick inserted in the center comes out clean.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
From the Post Punk Kitchen website

 

 

 

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