Oatmeal Pumpkin Muffins
1 cup rolled oats (blend in blender until a fine powder)
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown vegan sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 cup chopped nuts (optional)
3/4 cup vegan soy milk
1 cup canned pumpkin
4 tablespoons applesauce
1. Preheat the oven to 400 F. 2. Spray twelve medium muffin cups with non-stick cooking spray or line with paper baking cups. 3. Combine the dry ingredients and the pecans. Mix well. 4. Mix pumpkin, applesauce, and milk together. Add to dry ingredients and mix until just moistened. 5. Fill muffin cups untl almost full. 6. Bake 22 to 25 minutes. (until wooden pick inserted and comes out with a crumbs) Cool for five minutes in pan on a wire rack. May top muffins with topping before baking. Recipe is as follows: 1/4 cup rolled oats 1 tablespoon firmly packed brown vegan sugar 1/8 teaspoon pumpkin pie spice
SO HOW'D IT GO?
these are great!! i made mine into bite-sized muffins with chocolate chips instaed of nuts ;)b also i used 1/2 c. of agave instead of the sugar. my sister who usually wont eat my vegan baking loooooved these, WIN!
I tried this recipe tonight. I only slightly followed it, meaning I kind of didnt measure sugar, didnt grind the oats, put in my own version of spices and I cooked them at 350 for 30 minutes. These actually are great. Hearty, flavorful, and satisfying. Thanks for the recipe!
After reading the past posts, I cut down the sugar to 1/2 c. and used 1 c. ww flour, 1/2 c. white. I didn't have any nuts, though, and the muffins turned out kinda bland. I think next time, I'll add the whole can of pumpkin and a bunch more spices.
these are AMAZING. We used the leftover batter to make pancakes with and those turned out delicious too!
These are in the oven now. I tasted the batter which was DELICIOUS. Had to hold myself back from just eating the whole bowl. Made a couple minor changes:
1.) Don't have pumpkin spice, so I threw in some nutmeg, cloves, cinnamon and cardamom.
2.) I only put in half a cup of soymilk and increased the apple sauce to half a cup. I like really moist muffins.
3.) Instead of using canned pumpkin, I bought a fresh pumpkin at the farmer's market, baked it and made my own puree.
I'm so excited for these to be done! Thanks for the recipe!
These look awesome! They're for my boyfriend, so I haven't tried them, but he says they're great (and I'm slowly converting him to vegan with my baking). Thanks for the recipe! ;)b
I added about 2 TBS ground flax seeds, and used molasses for 1/4 cup of the brown sugar. I left the oatmeal whole, and thought these were really good. I wished I had brought another to work. My husband, however, didn't finish one, and said they were awful. Weirdo.
Hi Again, Everyone...
I just wanted to comment how much I enjoy using applesauce as a barnyard substitute...I do use egg replacer, but I prefer applesauce, or a little more baking soda &/or baking powder....it just seems friendlier, for some reason!
I hope everyone has a lovely, cruelty-free, compassionate, fun, and filling...Thanksgiving
Friends are treating me to dinner at the Chicago Diner - I am so freakin' excited!!!
Cheers, Carol
:)>>> Really good! So moist! I added two tbs flaxseed jus cuz...
;)b These sound wonderful, and I believe I will be making them tomorrow night for a gathering Saturday morning. This one of those great recipes that require everything already living in my pantry!!
Actually, Vegan Sugar(the Vegan Sugar processed with focus & compassion by Vegan producers) is NOT processed with any animal product or by-product. I use it all the time with great confidence. I never purchase a product unless it truly is Vegan, and am so grateful & glad the co-ops, and Natural Foods stores are carrying a great number of Vegan products these days, as compared to as recently as the early 90s. (And, wonderfully so, most conventional grocery stores carry a decent variety of Vegan products, as well).
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