"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 Chernoff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
leah Hammer
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 15-ounce can pumpkin purée
1/2 cup maple syrup
1/2 cup olive oil
2 teaspoons vanilla
1/2 cup firm tofu, mashed
1-1/2 cups all-purpose flour
1-1/2 cups whole-wheat flour
1 tablespoon + 2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground cloves
1 cup dried cranberries

Directions:
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or line with paper liners.

2. In a large bowl, mix pumpkin purée, maple syrup, olive oil, vanilla, and tofu. In a separate bowl, sift all-purpose flour, whole-wheat flour, baking powder, cinnamon, sea salt, and cloves. Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in dried cranberries.

3. Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes, or until toothpick inserted comes out clean.

Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
total time abt. 35 minues
Personal Notes:
Personal Notes:
Maybe it's a little early to have pumpkins on the brain, but then again, maybe we freaking love pumpkins and absolutely can't wait to get out to the local patch. Though we might be able to hold off another few months before we lobotomize our jack o lanterns, there's no reason to wait to make these magnificent muffins.

 

 

 

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