Pumpkin/butternut Squash Muffins
Why I Love This Recipe
from Vegan with a Vengeance Cookbook
These muffins are a little chewy when they are hot so allow to cool completely before eating.
Ingredients You'll Need
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
Sift together all the dry ingredients and set aside. In another bowl
whisk together the remaining wet ingredients. Pour wet mixture into
dry and combine with a fork until just mixed. Do not over mix or your
muffins will suffer in texture. Pour batter into muffin cups about 2/3
full and bake for 18 - 20 minutes at 400 degrees. These muffins are a little chewy
when they are hot so allow to cool completely before eating.
