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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great vegan recipe from PETA! With fall in the air, these seem like the perfect touch for breakfast, brunch, or just something to munch! Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 1/4 cups sugar |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1/2 teaspoon allspice |
1 1/4 cups pureed pumpkin |
1/2 cup nondairy milk |
1/3 cup vegetable oil |
2 tablespoons molasses or maple syrup |
Directions:
1. Preheat oven to 375 degrees F and lightly grease a muffin pan
2. In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices
3. In a separate bowl, mix the pumpkin, nondairy milk, oil, and molasses or syrup
4. Pour the wet ingredients into the dry and mix
5. Spoon the batter into the muffin pan, filling each cup to the top
6. Bake 25-30 minutes, until a toothpick inserted into the middle comes out clean
7. Remove muffins from the oven. When they have cooled to room temperature, frost them (optional) and devour!
8. For the Vegan Cream-cheese Frosting
9. 1/4 cup vegan margarine, softened
10. 1/4 cup vegan cream cheese, softened
11. 2 cups confectioner's sugar
12. 1 teaspoon vanilla extract
13. Place the vegan margarine and cream cheese in a bowl and combine with a handheld mixer
14. Slowly add the sugar in 1/2 cup batches
15. When the mixture is smooth and creamy, add the vanilla
16. Keep the frosting tightly covered and refrigerated until ready to use. Frost about 10 minutes before serving.
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