Pumpkin Muffins
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
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.
SO HOW'D IT GO?
Forgot to mention that instead of the spices listed in the recipe I just used pumpkin pie spice. I think that might help for the people who are saying that this didn't taste enough like pumpkin.
I followed the recipe and I loved these!! Thanks so much for a great recipe for breakfast.
This was a good recipe. This muffin was perfect for breakfast because it's not too sweet like a dessert. I used almost all applesause instead of the vegan butter to lower the fat. They were nice and light and fluff and only lasted a day!!!
These were great! I halved the recipe and only used 1/3 of a cup of sugar, I also subbed more applesauce for the margarine. Thanks!
I just tried these again and they came out a little better. I used white flour instead of wheat this time (it was organic/unbleached so it can't be that bad. And I used a whole can of pumpkin which equaled about 2 1/2 cups of pumpkin. I tried one still warm and they taste more like pumpkin than my last batch. Now if I can just come up with some sort of icing idea. hmmm.
This recipe was my first venture into wheat-free, sugar-free, vegan baking. It was super easy, and cooked up light, fluffy, and delicious! I substituted palm oil for the margarine, and 3/4 cup of agave nectar for the sugar. I also used brown rice flour instead of wheat, and I added a tsp. of pumpkin spice. The 25-minute bake time was plenty, and they came moist and amazing! Thanks so much for this wonderful recipe!!!
I followed the recipe but the batter was very dry so I added a little rice milk. They were good and very moist, but tasted nothing like pumpkin. :-\
These were good but not sweet enough just because i used regular cinnamon applesauce (with HFCS) so i reduced the brown sugar. I did add a tsp of ginger & a tsp of pumpkin pie spice in addition to what was called for. I subbed all the oil for applesauce too and didn't add anymore cinnamon since it was already in the applesauce and the pumpkin pie spice. They were a great texture (i wish i wouldnt have forgotten to add some pecans though) & they were super good with a little tofutti cream cheese on top.
ps. they took about 35 minutes to cook
p.p.s. the 2 cups of pureed pumpkin is pretty much one 15 oz can..(so don't bother measuring it out like i did) :P
Man! I really wanted to like these, but they came out just ok. I am guessing that I am more partial to muffins with more fat. These are great if you are looking for something on the healthy side. I made them with walnuts which tasted good.
Delicious! I made these yesterday for easy breakfasts to have in the mornings before work. We all enjoyed them and my boyfriends mom were shocked they were vegan! I added chocolate chips as well and had to up the cooking time to about 35 minutes. So good!
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