Monday, November 18, 2013

Pumpkin Muffins (vegan) with Crystalized Ginger


These pumpkin muffins are a staple around my house. I have a few other recipes I sometimes use, but this one is by far my favorite--it's loaded with molasses and consequently so rich and old-fashioned tasting. 
I love them and make them frequently every fall.
I recently have taken to putting bits of crystallized ginger in them as well, which is a fun addition that makes them extra special and warm.


 I've also discovered that this muffin recipe is super easy to adapt for my egg-free little girl (thank goodness).
Muffins have actually been one of the easiest things to adapt, especially ones that are already loaded with moist ingredients like applesauce, zucchini or in this case, pumpkin. 
Now we can all enjoy them together!


Hope you enjoy them--they are a perfectly delightful way to enjoy a crisp autumn or winter morning.



Pumpkin Muffins with Crystallized Ginger (with Vegan adaptions)
Click here to print

½ c. butter (or coconut oil)
Scant ¾ c. brown sugar
1/3 c. molasses
1 egg, beaten (or 2 Tbsp. flax seed meal + 3 Tbsp. water. Let stand 5 minutes.)
1 c. cooked pumpkin puree
1 c. whole-wheat flour
¾ c. all-purpose flour
Pinch of salt
1 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. grated nutmeg
1/3 c. crystallized ginger or raisins (opt.)

  1. Preheat oven to 400°F. Grease or line 12 muffin cups.
  2. Cream the butter or coconut oil until soft. Add the sugar and molasses and beat until light and fluffy.
  3. Add the egg (or flax seed paste) and pumpkin and stir until well blended.
  4. Sift the flour, salt, baking soda, cinnamon and nutmeg together. Fold into the wet ingredients until blended. Fold the crystallized ginger or raisins into the pumpkin mixture until just evenly combined.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake for 13-15 minutes, until the tops spring back when touched. Serve warm or cold.

Click here to print.





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