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Vegan Pumpkin Muffins Recipe

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This recipe for Vegan Pumpkin Muffins is from The Bergstrom-Still Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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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