I love pumpkin. I'll just get that out there. Anything with pumpkin in it I'm probably gonna love. I wanted pumpkin muffins, but none of the recipes I found were really appealing to my tastebuds so I created my own. It's got pumpkin (obviously), chocolate, cranberries, and an oatmeal topping. I thought these turned out great. They also have no added oil; this makes them a tad dense but I don't mind that in a muffin.
Makes 12 Muffins
2 cups Whole Wheat Pastry Flour 1 Tbsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1/4 tsp Allspice 1/8 tsp Ground Cloves 1/2 cup Sugar 1 15oz can Pumpkin (not Pumpkin Pie Mix) 1/2 cup Soymilk 1/2 cup Chocolate chips/chunks 1/4-1/2 cup Cranberries (I used Orange Cranberries from Trader Joe's)
Topping: 1/4 cup Rolled Oats 1 Tbsp packed Brown Sugar 1/8 tsp Cinnamon
1. Preheat oven to 375 degrees. Lightly oil muffin pan or prepare liners 2. In a large bowl, combine: Flour, Baking Powder, Baking Soda, Spices, and Sugar 3. Add Pumpkin, Soymilk, Chocolate, and Cranberries 4. Spoon batter evenly into muffin pan 5. In a small bowl combing topping ingredients. Spoon topping over muffin batter 6. Bake for 25-30 minutes, until a toothpick comes out clean 7. Remove. Let sit 1-2 minutes before removing to cooling rack or platter
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!