almost vegan pumpkin muffins
- Number of Servings: 12
Ingredients
flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice, cloves, pureed pumpkin, sour cream (or soy yogurt), mlik (or soy milk), canola oil (or applesauce), molasses, protein powder
From theppk.com:
Pumpkin Muffins
Submitted by Isa
prep time: 7 minutes | cooking time: 27 - 30 minutes | makes 6 jumbo muffins
These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes. [nutritional values calculated from 12 muffin batch, including approx 1c. of protein powder / 1c. flour]
Equipment:
Jumbo muffin tin
Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user BLUEFIRE0.
Pumpkin Muffins
Submitted by Isa
prep time: 7 minutes | cooking time: 27 - 30 minutes | makes 6 jumbo muffins
These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes. [nutritional values calculated from 12 muffin batch, including approx 1c. of protein powder / 1c. flour]
Equipment:
Jumbo muffin tin
Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user BLUEFIRE0.
Nutritional Info Amount Per Serving
- Calories: 244.4
- Total Fat: 9.7 g
- Cholesterol: 0.7 mg
- Sodium: 366.4 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 1.0 g
- Protein: 6.2 g
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