Ingredients
1 3/4 cup whole wheat flour – yes, whole wheat
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through oil). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
“Here’s my mom’s phone number…
Posted on February 15, 2011
Will you call her and give her your muffin recipe?” When a five year old passes you digits because you have great muffins, you KNOW you have great muffins.
These are from a fantastic vegan website call The PostPunk Kitchen. http://theppk.com Don’t tell anyone they are vegan. They will wrinkle their nose, call you a hippie and pass them by. If you agree with dairy and dairy agrees with you, feel free to substitute dairy ingredients for the soy that is called for. No one has ever complained when I slapped some cream cheese frosting on them either. But don’t even think about buying it – make your own.
Ingredients
1 3/4 cup whole wheat flour – yes, whole wheat
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through oil). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
Ingredients
1 3/4 cup whole wheat flour – yes, whole wheat
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through oil). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
melissakoski
February 15, 2011
Love the post and the muffins… looking forward to trying to make them too!