Monday, October 3, 2011

Vegan Pumpkin Muffins.

We've gone over this before, but A) I don't like too-sweet muffins that you find at coffeeshops and B) I just recently learned how to make muffins that look pretty. Solution? I overfilled the tins.

When this batch of muffins turned out lovely, fluffy, and just sweet enough, I had found my muffin match. 

I added cranberries to the mix for some fall-forward tartness, but you could try chocolate chips, blueberries, goji berries, diced apple or pear...

Vegan Pumpkin Muffins

2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
dash of salt
1.5 cups pumpkin (I used organic canned but if you have fresh pureed pumpkin, even better)
1 cup almond milk
1/3 cup agave nectar
1/4 cup coconut oil, melted

For folding in:

1/4 cup pumpkinseeds
1/4 cup frozen cranberries (you can use dried cranberries but they won't burst with juiciness the way that frozen will)

Preheat oven to 375 degrees. Combine dry ingredients. Add wet ingredients to dry and stir until slightly lumpy. Fold in pumpkinseeds and cranberries.  Bake for 22-25 minutes or until toothpick comes out clean.

Makes 9 large muffins.

1 comment:

foodchain said...

I agree with you on the not-too-sweet muffins thing! These look amAZing!!!!