Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Beth
bmanchester@earthlink.netPumpkin MuffinsIngredients (use vegan versions): 1/4 margarine
1 cup brown sugar (or white sugar plus 1 tablespoon molasses)
1/2 cup applesauce
2 cups pureed pumpkin or squash
1 teaspoon cinnamon and nutmeg
2 1/2 cups whole wheat flour
2 teaspoon baking soda
Directions:Preheat oven to 350 and grease muffin tin. (This recipe makes 12 muffins.) Cream together margarine and vegan sugar. Add applesauce, pumpkin, and spice. Mix well and add flour and soda. Fill muffin tins and bake for about 20-25 minutes. The muffins don't rise much, so don't be shy about piling the batter in.
These muffins are great warm, but keep for days. Most people don't believe me when I tell them these muffins are vegan, because they cook up so light and fluffy. Also, people are shocked to find they are made with 100% whole wheat flour.
Hello! I don't know what I did wrong, but these were pretty much inedible. THis is the second time I had this problem with a pumpkin recipie- I tried to cook it for the time specified in the recipie, and it wasn't even close to cooked! So I cooked these muffins for a long long time, but they never really got donw in the middle, and after cooling ended up pretty icky. I was dissapointed. What is the trick to cooking pumpkin?
Archived comment by: dawn
Did you use pumpking you steamed yourself? Some pumpkin can be wetter that others. I use One Pie in this recipe.
Archived comment by: beth
1/4 WHAT of margerine? 1/4 cup, 1/4 pound?
Archived comment by: buba6
2 cups of pumpkin is way to much I only use 1 cup. And I use my own pumpkins, I don't use can
Archived comment by: scojoc
these muffins come out good, light and fluffy like the recipe says. i did not have any applesauce so i substituted 2 tbsp lecithin and 1/2 c. soy milk and used only 1 c. of pumpkin. (probably should have only used 1 tbsp of lecithin.) next time i will use applesauce. thanks for the recipe, beth!
Archived comment by: ominira
I substituted more applesauce for the margarine, added a bit more nutmeg than the recipe called for, and I added a 1/2 cup of vegan choc chips and they are AMAZING! I couldnt believe how great they turned out. I used a cupcake pan as opposed to a larger muffin pan and it cut the cooking time down almost by half and made them alot more moist that if they were bigger and had to be cooked longer.
Archived comment by: riotvegan
These are *so* good. I used safflower oil instead of margarine, and like an above poster, added some vegan chocolate chips. This was my first time cooking with applesauce so I'm *really* happy it turned out so well. I didn't time how long I cooked them, just frequently checked on them and when the tops felt firm inserted a toothpick in the middle, which came out clean so they were done!
Archived comment by: h8forfree
Splendid! really hearty and autumnal...I don't understand the complaints...these were perfect...my non-vegan family loves them!
Archived comment by: holebetweenholes
wowee, these are really good! i used my own pumpkin, too, and it definitely helped to cut the amount down to 1 cup. im not sure why, but mine rose a LOT and my muffins ended up HUGE. maybe i have mutant baking soda or something...
Archived comment by: husspetunia
perfect,my son can't get enough of these,iwouldn't change a thing.
Archived comment by: soymomma
Just made these and they were quite nice. I used the full 2 cups of pumpkin out of a can. The pumpkin wasn't as watery as I thought they would be but I still patted moisture out of them between paper towels. I don't think I necessarily needed to do that. The muffins still turned out moist, but could use a little more spice - as riotvegan suggested more nutmeg.
Archived comment by: by
These are unique, delicious and easy to make! I used canola oil instead of margerine...and honey instead of sugar (Yeah, yeah...I know- but if it was good enough for John The Baptist....)and took the advice of others and upped the spices a little. Next time I will try using pumpkin pie spice. Also added a pinch of salt to help the baking powder along. Excellent! 5 stars for you!
Archived comment by: sirFartsAlot
Well it was helpful that so many people had comments and suggestions for this recipe. I added choc. chips too, and made sure to keep adding flour until I thought the batter was thick enough. I also had to cook the muffins about 35-40 minutes to get them cooked all the way through. But they are delicious, especially warm from the oven.
Archived comment by: sunshineharmony
this recipe is the coolest. i can't believe it worked. i put mine in bar form. i used all applesauce and about 1/2 cup raisins instead of the margarine. I made the applesauce right before fresh without sugar. Oh yeah, i also added about 1/8 cup of agave nectar. They turned out really good. I'm eating one now! This would make a good cake if frosted with a coconut or soy frosting.
Archived comment by: theashleybeyer
I came up with partial nutritional information for this recipe: 196 calories, 3.6g fat per muffin.
Archived comment by: rkathleen
These muffins are wonderful! Like others, howe'ver, baking took 35 minutes. Like the directions say, don't be afraid to pile in the batter. Also, as vegan margarine is rather expensive and less healthy, oil can be substituted in the same amount as the margarine. I tried both ways and they turned out the exact same. To save on dishes, I mixed all the dry ingredients first and then added the wet on top. Again, I tried both ways, and the verdict is the same. Thanks for this wonderful recipe!
Archived comment by: mbenedet
I forgot to mention, I added 3/4 cup chocolate chips. This is my new favorite muffin!
Archived comment by: mbenedet
These turned out excellent! Finally, a muffin that isn't as heavy as a hockey puck and has fairly simple ingredients:) Always looking for new great ways to use this supervegetable. I added a few handfuls of chopped filberts and raisins, and some ground flax + water just in case. A keeper for sure.
Archived comment by: craftthefuture
no no! be shy! i wasn't and now i have one continuous muffin.
Archived comment by: one
