healthy(ish) pumpkin muffins
With fall quicky approaching (although today it was close to 90 degrees in Boston, it's SUPPOSED to be fall now), I compulsively bake with pumpkin. I'm also trying to eat healthier, so I modified Isa's recipe for "The Best Pumpkin Muffins" from Vegan with a Vengeance -- and got great results!
1 c whole wheat pastry flour
3/4 c all-purpose flour
1 tbsp baking powder
1 1/4 c sugar or substitute (I used Whole Foods Zero, which is calorie-free, chemical-free, and bone char-free)
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp ground clove
1 c canned pumpkin (NOT pumpkin pie mix)
1/2 c vegan milk
1/3 c applesauce
2 tsp canola oil
2 tbsp molasses
1 c dried cranberries
Sift together all dry ingredients (except cranberries). In a separate bowl, whisk together all wet ingredients. Pour wet into dry and mix. Fold in cranberries. Bake at 400 degrees for 18-20 min, until toothpick comes out clean. I got 16 standard size muffins.
1 c whole wheat pastry flour
3/4 c all-purpose flour
1 tbsp baking powder
1 1/4 c sugar or substitute (I used Whole Foods Zero, which is calorie-free, chemical-free, and bone char-free)
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp ground clove
1 c canned pumpkin (NOT pumpkin pie mix)
1/2 c vegan milk
1/3 c applesauce
2 tsp canola oil
2 tbsp molasses
1 c dried cranberries
Sift together all dry ingredients (except cranberries). In a separate bowl, whisk together all wet ingredients. Pour wet into dry and mix. Fold in cranberries. Bake at 400 degrees for 18-20 min, until toothpick comes out clean. I got 16 standard size muffins.