Michelle's Vegan Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you are making this in muffin tins, make sure to spray the papers with pam or they stick. Also, if you don't like spice you can decrease all of the spices by half. If you are making them in bar form, roll them in the wheat germ. If you are making them into muffins, you can omit the wheat germ Ingredients:
1 1/2 cups pumpkin |
2 cups whole wheat flour |
1/2 tsp baking soda |
1 tablespoon baking powder |
1/3 cup maple syrup |
2 tablespoons molasses |
1/2 cup soy milk |
1/2 cup raisins |
1/2 cup walnuts |
1/2 teaspoon vanilla |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon cardamom |
1/4 cup raw wheat germ |
Directions:
1. Mix it all together except the wheat germ. Glop into muffin tins. If making bars, form into bar shape and then roll in the wheat germ. Bake at 350 degrees for about 20 minutes.
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