Pumpkin Pie Muffins (Vegan) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These super moist muffins are amazing! They are super easy and can be served for breakfast or as a dessert. No one will ever know these divine treats are vegan! And you can be creative and personal by topping them any way you like. Ingredients:
1/2 cup brown sugar |
1/2 cup white sugar |
1/2 butter substitute (i like earth balance) |
1 (15 ounce) can pumpkin |
1 cup white flour |
1 cup white whole wheat flour |
1/2 teaspoon baking soda |
1/4 cup soya milk, mixed with |
1 teaspoon apple cider vinegar |
1 teaspoon vanilla |
1 tablespoon cinnamon |
1 dash ground cloves (optional) |
1 dash ground nutmeg (optional) |
1/2 teaspoon salt |
Directions:
1. Preheat oven: 350°F.
2. Line 12 muffin cups, or grease muffin tin. You can also make as loaf in greased 8x4 bread pan.
3. In large bowl, sift flour, baking soda, salt, and spices. Set aside.
4. Measure soy or rice milk and add in apple cider vinegar, mix.
5. In seperate bowl, cream together sugars and soy butter with mixer until well combined.
6. Add in milk mixture, vanilla, and **3/4 of canned pumpkin. Mixing on the lowest setting of mixer, or use a wooden spoon.
7. Slowly add wet ingredients to dry, mixing well. Batter should be somewhat thick, to where it falls of in globs when poured with a spoon. Add more pumpkin mix if too thick.
8. Using a 1/4 cup measuring cup, scoop the mix into prepared pan. Add topping (try; chocolate chips, crushed pecans or walnuts, Kashi Go Lean Crunch cereal, brown sugar) Gently push topping in with spatula.
9. Bake for 20-25 min, or until tooth pick comes out clean. Cool at least 1/2 hour.
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