Vegan Pumpkin Pecan Muffins
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 166.8
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 202.8 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.6 g
- Protein: 2.9 g
View full nutritional breakdown of Vegan Pumpkin Pecan Muffins calories by ingredient
Introduction
This is a slight variation of Meredith McCarty's recipe in "Sweet and Natural: More than 120 Sugar-Free and Dairy-Free Desserts," New York, St. Martin's Griffin, 1999, pp. 198-9. This is a slight variation of Meredith McCarty's recipe in "Sweet and Natural: More than 120 Sugar-Free and Dairy-Free Desserts," New York, St. Martin's Griffin, 1999, pp. 198-9.Number of Servings: 11
Ingredients
-
1 cup whole wheat flour
3/4 unbleached white flour
4.5 tsp. baking powder
1/2 tsp. ground cinnamon
nutmeg to taste
allspice to taste
1/4 tsp. sea salt
1 1/2 cups pureed pumpkin
1/4 cup canola oil
1/4 cup maple syrup
10 pecan halves (one for each muffin)
1/4 cup raisins
Directions
1.Preheat oven to 350F. Line the bottom of a muffin tin. Makes around 10-12 muffins. You can play with the quantities to make more or less.
2. In a large bowl, mix dry ingredients. Ina small bowl, whisk wet ingredients together, then stir into dry until well moistened. Fold in nuts and raisins.
3. Transfer the thick batter to tin and smooth surface. Bake until tops are brown.
Number of Servings: 11
Recipe submitted by SparkPeople user JULIAGIS.
2. In a large bowl, mix dry ingredients. Ina small bowl, whisk wet ingredients together, then stir into dry until well moistened. Fold in nuts and raisins.
3. Transfer the thick batter to tin and smooth surface. Bake until tops are brown.
Number of Servings: 11
Recipe submitted by SparkPeople user JULIAGIS.