Ready for your next source of beta carotene?
Aww, isn’t it cute? It got a nice dome and everything.
The best part is that pumpkin is a natural binder, so egg-replacer is optional.
Ingredients: (makes 6 large muffins)
- 2 1/4 cups flour
- 1 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1 1/4 cups pumpkin puree (10 ounces)
- 1/2 cups soy milk
- 1/3 cup vegan margarine, softened at room temperature
- egg-replacer equivalent to one egg (optional)
- Pre-heat the oven to 350 degrees. Lightly oil a muffin pan. (Don’t forget to use my dome trick!)
- In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.
- Add the pumpkin, soy milk, egg-replacer (if using) and vegan margarine. Mix until smooth.
- Add the remaining flour and mix well. Add some more soy milk or warm water if the batter is too dry.
- Pour the batter into the muffin pan
- Bake for one hour, or until knife comes out clean
These muffins cost me $3.95 because I was out of earth balance.
Quick note: Oopsie. I can’t believe I did this, but I just updated my post on my fruit and nut muffins to better explain my “dome trick”. Before I said that the muffins need to bake at the higher temp for 10 minutes UNTIL domed, when actually, they dont rise up high until you reduce to the temperature the recipe calls for. I fixed it though!