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Pumpkin Muffins

What you need: 

2 cups flour (whole wheat or white)
1/4 cup vegan margarine
1/2 tsp cinnamon
2/3 cup sugar
1/2 cup soy milk
1 cup pumpkin puree* (boil pumpkin with a little water and drain)
organic powdered sugar
2 egg replacer servings
2 teaspoon baking powder

What you do: 

Preheat oven to 375 degrees. In a large mixing bowl, beat sugar and margarine with a hand mixer until smooth. Beat in egg replacer and soymilk. Slowly stir in pumpkin pulp and cinnamon. Sift flour and baking powder, slowly and evenly folding into pumpkin mixture. Lightly grease muffin pan. (Paper muffin cups can also be used). Using a spoon, scoop out 8 equal servings of batter into the muffin pan. Sprinkle with powdered sugar. Bake for 25-35 minutes or until inserted knife comes out clean. Cool for 5 min, remove from pan and place on cooling rack.
*Canned pumpkin puree detracts greatly from the flavour and texture of the muffins. You will find the homemade pulp in the baked muffins to be tasty and sweet.

Preparation Time: 
45 minutes
Cooking Time: 
Recipe Category: 


made a few changes, all applesauce instead of margarine, mostly honey instead of sugar, orange juice instead of soy milk and then 1 banana for the egg replacer. I mixed all the wet ingredients in the blender and then stirred in the dry. I actually got 12 good sized muffins out of the mix, sprinkled with cinnamon (though I wish I had more sugar for a cinn-sugar combo). They took about 35 minutes.
The results: Real good! They were not too sweet which I like, and not too dense either which often happens to me when I bake pumpkin breads.
Thanks a lot! Im going to be trying this with othe squashes too!

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