Wednesday, October 2, 2013

Vegan Pumpkin Muffin Deliciousness

It's FALL! Happy October! In the spirit of things I thought that I would try my hand a a vegan Pumpkin Bread that I turned into muffins...It's a portion control thing. They are in the oven as we speak, smelling up my house real good. Look at these.

Vegan Pumpkin Bread
Prep time:  
Cook time:  
Total time:  
Serves: 18 muffins or 1 loaf
Calories per serving: 166

  • 1 3/4c flour
  • 1 c dark brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp pumpkin pie spice
  • 1 c pumpkin purée
  • ½ c oil
  • 3 Tbsp maple syrup
  • 3 Tbsp water
  • 3 Tbsp chocolate chips (optional)
  1. Preheat oven to 350°F.
  2. Grease and flour a loaf pan.
  3. In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
  4. In a small bowl, whisk together pumpkin, oil, syrup, and water.
  5. Add wet mixture to dry; combine until just moistened. The batter will be very thick; don’t worry!
  6. Pour into prepared pan or muffin pan and bake 45-50 minutes for bread or 20 for muffins or until top is browned and a toothpick inserted in the center comes out clean.
  7. Add chocolate chips to the tops of the muffins.
  8. Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.

Diana tested these and she actually startled me by the volume at which she screamed "Oooooooh Yeah! That's goooooooood"  On her scale of yuk to tears she said "That was shivers. Fluffy shivers."
Happy Fall everyone!

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