Whole-Grain (Almost) Fat-Free Vegan Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe originally came from , but I changed it to make it healthier. I like to make the original version for friends and family, but I like to make these when I want my sweets to have some redeeming value. Ingredients:
1 cup oat flour |
3/4 cup whole wheat pastry flour (use any flour or combo of flours you'd like) |
1 1/4 cups unrefined sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 teaspoons pumpkin pie spice |
1 cup pumpkin puree |
1/2 cup soymilk |
1/2 cup applesauce |
1 teaspoon vegetable oil |
2 tablespoons molasses |
Directions:
1. Preheat oven to 400°F, and put baking cups in a twelve-muffin tin. (Lightly grease tins if you don't have baking cups).
2. Combine flour, sugar, baking powder, and pumpkin pie spice.
3. Whisk pumpkin, soy milk, applesauce, oil, and molasses in a separate bowl.
4. Add wet ingredients to dry ingredients.
5. Fill baking cups almost full. Bake 18-20 minutes. Muffins are ready when knife inserted in muffin comes out clean.
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