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Pumpkin Muffins

What you need: 

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

What you do: 

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.

Preparation Time: 
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I LOVE this recipe, but I did  some tinkering: with the margarine & sugar, it was too dry while I was creaming it so I added 1 TBSP grapeseed oil, I also added 2 tsp pumpkin pie spice to kick the pumpkin flavor over the top.
For me, this recipe made a dozen large muffins AND a dozen mini muffins.
Dee-lish & gone within two days!


awesome muffins, i stayed true to the recipe and used canned pumpkin then added about a 1/4c choc.chips and these were absolutly delicious, thanks for the recipe



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