Ingredients:
Vanilla yogurt (I used "So Delicious" coconut based yogurt from Whole Foods)
Walnuts
A banana
and...
Trader Joe's Pumpkin Butter! I added 2 tsp. Yum!
There is sugar in it, but not too much - so it's pretty healthy!
Add some veggies and hummus on the side to make it a complete lunch!
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
11.13.2009
Best Pumpkin Muffins in the Whole World (seriously)
These are the most amazing baked good I've ever made. I found the base of this recipe on the post punk kitchen website, which has awesome vegan recipes. I modified this a lot to lower the fat, add some fiber, and omit the molasses. So I'm definitely calling this my own recipe. If you like molasses, add a tablespoon or two. We had these in the morning, so I wanted a lighter flavor. But I'm glad we omitted it because they are packed with plenty of flavor. You'll have no idea these are vegan.
Ingredients:
1 3⁄4 cups whole wheat pastry flour
1 1⁄4 cups sugar (I use raw turbinado sugar)
1 Tbsp baking powder
1⁄4 tsp salt
1 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄2 tsp. ground ginger
1⁄4 tsp. allspice
1⁄8 tsp. ground cloves
1 Tbsp ground flax seed
1 cup pureed pumpkin
2 Tbsp yogurt (I used vanilla coconut based yogurt - but use whatever)
3⁄4 cup almond milk (or soy or rice...)
1⁄2 cup applesauce
1⁄4 cup vegetable oil
1 tsp. vanilla
Directions:
Preheat oven to 400°F. Grease muffin tins (I used a 6-jumbo muffin pan) with vegetable oil or spray oil.
1. Sift together dry ingredients (flour through flax).
2. In a separate smaller bowl, whisk together the wet ingredients (pumpkin through vanilla).
3. Pour wet into dry and combine.
4. Fill tins 2⁄3 of the way and bake for 27-30 min. (mine were done, but still ooey gooey inside at 28 minutes). If you're using smaller muffin tins reduce the cooking time to 15-20 minutes.
5. Bake until a toothpick or knife comes out clean. My knife didn't come out completely clean, but I like my muffins a little gooey in the middle. So whichever you like!
6. Smother in butter and eat warm.
*Since there are only two of us, I usually cook 2-4 muffins at a time and save the rest of the batter in the refrigerator. That way we can bake them fresh the next day or a couple days later.
Ingredients:
1 3⁄4 cups whole wheat pastry flour
1 1⁄4 cups sugar (I use raw turbinado sugar)
1 Tbsp baking powder
1⁄4 tsp salt
1 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄2 tsp. ground ginger
1⁄4 tsp. allspice
1⁄8 tsp. ground cloves
1 Tbsp ground flax seed
1 cup pureed pumpkin
2 Tbsp yogurt (I used vanilla coconut based yogurt - but use whatever)
3⁄4 cup almond milk (or soy or rice...)
1⁄2 cup applesauce
1⁄4 cup vegetable oil
1 tsp. vanilla
Directions:
Preheat oven to 400°F. Grease muffin tins (I used a 6-jumbo muffin pan) with vegetable oil or spray oil.
1. Sift together dry ingredients (flour through flax).
2. In a separate smaller bowl, whisk together the wet ingredients (pumpkin through vanilla).
3. Pour wet into dry and combine.
4. Fill tins 2⁄3 of the way and bake for 27-30 min. (mine were done, but still ooey gooey inside at 28 minutes). If you're using smaller muffin tins reduce the cooking time to 15-20 minutes.
5. Bake until a toothpick or knife comes out clean. My knife didn't come out completely clean, but I like my muffins a little gooey in the middle. So whichever you like!
6. Smother in butter and eat warm.
*Since there are only two of us, I usually cook 2-4 muffins at a time and save the rest of the batter in the refrigerator. That way we can bake them fresh the next day or a couple days later.
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