So, as you probably guessed from my post yesterday, I do not like to waste a pumpkin! The one that I roasted in that session yielded 11 cups of pumpkin puree. I got things started with it by making three batches of pumpkin muffins – one “plain,” one with raisins, and one with raisins and walnuts. I’m currently off of processed white carbs and sugar, so I didn’t have any, but there were rave reviews at yoga teacher training and at home. The recipe is easy and if you don’t happen to have some pumpkin puree, you can certainly use canned. I’ve pulled this together from a number of books and handed down recipes that I’ve tried over the years, so I can’t tell you exactly where it comes from, but I’m sure there are plenty of other options for vegan pumpkin muffins!
1 3/4 cups flour
1 1/2 cups raw sugar
1 T baking powder
1/4 t salt
1/2 t nutmeg
1/2 t ginger
1 1/2 t cinnamon
raisins, walnuts, pecans, or other dried fruit
1 cup pureed pumpkin or canned pumpkin
1 T molasses
1/2 cup unsweetened soy milk
1/2 cup vegetable oil
(or 1/4 cup vegetable oil and 1/4 cup applesauce)
Mix dry ingredients. Mix wet ingredients. Combine. Fill muffin tins 2/3 to 3/4 full and bake at 400* for 20 minutes. Keep an eye on them after 15 and test for doneness every couple of minutes.