Pumpkin Muffins

Recipe by: Heather McDougall

Here’s another recipe just in time for the holidays. I bake these in the red SiliconeZone muffin holders, medium size. I let the muffins cool for about 10 minutes, then just pop them out of the muffin cups. No sticking ever!

Preparation Time: 20 minutes
Baking Time: 30 minutes
Servings: 12 muffins

Dry Ingredients:

1 cup whole wheat pastry flour
¾ cup unbleached white flour
½ cup brown sugar
1/8 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
½ cup chopped walnuts
¼ cup raisins

Wet Ingredients:

1 cup canned pumpkin puree
½ cup Wonderslim fat substitute (or apple sauce)
¼ cup molasses
¼ cup soy milk
2 teaspoons Ener-G egg replacer mixed in
4 tablespoons cold water

Preheat oven to 375 degrees.

Combine all dry ingredients in a large bowl and set aside. Combine all wet ingredients in a medium bowl and mix well until smooth. Pour wet ingredients over dry ingredients and mix well (do not over-mix). Spoon batter into muffin cups. It will fill 12 medium muffin cups. Bake for 30 minutes.

Hints: Use a whisk when mixing the egg replacer with the water and beat until frothy. Then add to the other wet ingredients. Ener-G egg replacer is a flour product, available in natural food stores. It is used for leavening and binding. It does not make anything resembling scrambled eggs. We do not recommend products like Egg Beaters. They are mostly made from egg whites (animal protein) and additives.

This may also be made in a square or round baking pan. It may take a bit longer in the oven. Test for doneness by inserting a toothpick into the center. If it comes out clean, it is done. If you don’t have the red SiliconeZone baking pans, these may be made in any non-stick muffin tins or baking pans. Allow to cool before removing from pans.

2002 John McDougall All Rights Reserved

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