Pumpkin/butternut Squash Muffins
CATEGORIES
INGREDIENTS
  • 1 3/4 cups white whole wheat flour
  • 3/4 cups brown sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1 cup pureed pumpkin or butternut squash
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 Tablespoons molasses
DIRECTIONS
  1. Sift together all the dry ingredients and set aside. In another bowl
  2. whisk together the remaining wet ingredients. Pour wet mixture into
  3. dry and combine with a fork until just mixed. Do not over mix or your
  4. muffins will suffer in texture. Pour batter into muffin cups about 2/3
  5. full and bake for 18 - 20 minutes at 400 degrees. These muffins are a little chewy
  6. when they are hot so allow to cool completely before eating.
RECIPE BACKSTORY
from Vegan with a Vengeance Cookbook These muffins are a little chewy when they are hot so allow to cool completely before eating.