Vegan Pumpkin Spice MuffinsSubmitted by: STALEAN
IntroductionDelicious, moist pumpkin muffins with warm spices, no animal products or cholesterol, high fiber, and lowfat. Very tasty with a cup of hot spiced apple cider. Delicious, moist pumpkin muffins with warm spices, no animal products or cholesterol, high fiber, and lowfat. Very tasty with a cup of hot spiced apple cider.
1-2/3 cups white whole wheat, whole wheat pastry or spelt flour (I used white whole wheat)
1/3 cup Hi-Maize Fiber Starch
1 rounded teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons good-quality ground cinnamon
½ teaspoon freshly grated or ground nutmeg
2 tablespoons chia (Salba) seeds, ground
½ rounded teaspoon freshly grated ginger (I used fresh jar ginger)
3/4 cup brown sugar, NOT packed
1 (15 ounce) can organic pumpkin puree (NOT pie mix)
1 teaspoon vanilla
4 oz. jar baby food apple/plum sauce or just plum
¼-½ cup apple cider, depending on moisture in flour used
1 tablespoon coconut oil, warmed
2 tablespoons molasses
¼ cup chopped dates
¼ cup chopped pecans
If desired, cupcake liners may be used instead.
2. In a large bowl, combine pumpkin, apple/plum sauce, vanilla, warmed coconut oil, apple cider, ground chia seeds and molasses; let sit for 10 minutes. Add dry ingredients, mixing just until dry ingredients are moistened. DO NOT OVERMIX. If the mixture seems too dry, adjust liquid ingredients next time or you may add a little extra apple cider right now--NOT TOO MUCH, and remember DO NOT OVERMIX.
3. Fill prepared muffin cups ¾ full, mounding slightly. Ingredients should be rather thick, so it shouldn’t overflow. Bake for 30 minutes. Lay foil loosely over top if they are browning too much. A toothpick inserted in center of muffin should come out with a few crumbles without stickiness, DO NOT OVERBAKE. Remove or loosen from tin after 5-10 minutes. Continue to cool in pan or on wire rack. Serve warm or cool.
Serving Size: 1 muffin