In honor of Halloween, I decided I needed to make something pumpkiny today. I was going to go with cookies, but ultimately went with muffins (that way I can eat them for breakfast and pretend they’re a little better for me than they probably are). Without any eggs and butter though, I’m already moving in the right direction, right? Pumpkin has protein and all kinds of fiber, so I say they’re healthy.
I found a random recipe on About.com by way of google and changed it up a little. I’m sure there are a few variations/additions you could make depending on your tastes. I put raisins on top of a couple to change it up and I’m sure walnuts or pecans would be good in here too. Or maybe some toasted, sugared pumpkin seeds on top?
And I should mention how easy it was to make these too. It only took about 15 minutes to put these together and get them in the oven. It makes them taste even better somehow, I think.
• 1 15 oz. can pumpkin puree
• egg replacer for 2 eggs (I whisked together 2 Tbsp. ground flax seed and 6 Tbsp. water, let it sit, whisked some more, etc. until it was a good consistency)
• 1/3 c. vegan margarine (5 1/2 Tbsp.), softened
• 2 1/2 c flour (I went with whole wheat), separated (1 c./1 1/2 c.)
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1/2 c. soy milk or almond milk (I used vanilla almond milk)
• 1 c. brown sugar
1. Mix together 1 c. flour, 1 c. brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt.
2. Mix in softened margarine with hand mixer, then add pumpkin, soy milk and egg replacer (some reviews of recipes say because pumpkin is a binder, you don’t need the eggs. Sounds logical, but I replaced the eggs anyway).
3. Mix in rest of flour, blend well.
4. Grease muffin pan or use paper cups. Fill each 2/3 full (I was probably a big heavy handed…as usual). It made 20 muffins for me.
I decided to do a little icing drizzle on some of them too (OK, this definitely is pushing them over to dessert territory here….). I just whisked together powdered sugar and soy milk until I had a consistency I liked and let it harden.
Next time I might save a couple of tablespoons of the pumpkin to include in the icing (since the original recipe I based this off of only had 10 oz. of pumpkin, I totally could have done that and it would have been fine).
They turned out great! They definitely stuck to the bottom of the paper muffin cups, so I wonder if it would have been better to just grease (with the rest of the stick of vegan margarine perhaps) the muffin pan. Of course, I like the idea of not using paper liners too. Yum. I’m definitely going to make these again! (Like as soon as they’re gone).