Vegan Pumpkin Cranberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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pumpkin and dried cranberry muffins, no butter, milk or eggs! Ingredients:
15 ounces pumpkin puree |
1/2 cup maple syrup |
1/2 cup olive oil |
2 teaspoons vanilla |
1/2 cup firm tofu, mashed |
1 cup whole-wheat flour |
2 cups flour |
1 tablespoon baking powder |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
1 cup dried cranberries |
Directions:
1. lightly grease a 12-cup muffin tin and preheat oven to 350.
2. combine pumpkin, maple syrup, olive oil, vanilla and tofu in large bowl.
3. combine dry ingredients (minus cranberries) in another bowl.
4. add dry ingredients to large bowl and stir until just mixed. fold in cranberries.
5. spoon mixture into muffin tin and bake 20 to 25 minutes.
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