15.6.14

YUMMY PUMPKIN MUFFINS | SLO-MO SUNDAYS SERIES | JUNE 15

If you are looking for a new and super easy treat to make for your family on this SLO MO SUNDAY and you like pumpkin, give this fantastic pumpkin muffin recipe a try.

It will certainly fit the bill!

While visiting with my friend the other day, we began talking about recipes and she mentioned this fabulous Vegan website that her Vegan daughter just loves.

My friend raved about these muffins from that website, so I made them yesterday. (Because I added milk to my ingredients as I didn't have soy, the batch I made were not vegan.)

Wow! was she ever right, they are fantastic.  I actually had to hide them from my husband; he couldn't get enough!

Here you go!

First I mixed and sifted the following dry ingredients;

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
then the wet;
  • 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
  • 1/2 cup soy milk ( I did not have soy milk and used cow's milk. Next time I will try this recipe with Almond Milk)
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses
Add the wet ingredients to the dry and mix but don't over mix. Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
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Fill the muffin cups two-thirds full.  Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. 

Variation

Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.


Here they are just out of the oven.  Seriously moist and tasty!!


Enjoy!!


This recipe is from the website Vegan Peace.  Please visit for so many more wonderful recipes.

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