This recipe came from Vegan with a Vengeance and is self-proclaimed to be The Best Pumpkin Muffins... This is already the second time I've made them, so I'm tending to agree!The dry ingredients:
~ 3 cups self raising flour
~ 2 cups raw caster sugar
~ 1 tsp ground cinnamon
~ 1/2 tsp ground nutmeg
~ 1/2 tsp ground ginger
~ 1/4 tsp ground allspice
~ 1/8 tsp ground cloves
The wet ingredients:
~ A chunk of pumpkin, chopped, boiled then pureed (about 1/4 of a normal sized pumpkin worked for me; apparently you can also get pumpkin puree in a can)
~ 1/2 cup soy milk
~ 1/2 cup vegetable oil
~ 2 tablespoons golden syrup
What to do:
1. Preheat oven to 200 Celsius, and lightly grease a twelve hole muffin tin (or two 6 hole ones) - I just used the tiniest bit of oil to do this.
2. Sift the flour, sugar and spices into a large mixing bowl. In a separate bowl, mix the wet ingredients. Pour the wet ingredients into the dry, then mix.
3. Fill the muffin cups 2/3 full each, then bake for 20 minutes (or until a skewer inserted comes out clean).
>> This batch is destined for stitch n' bitch at Hollie's (of Vegan & Vintage) tonight - knitters need sustenance ;)
3 comments:
They look delicious - I'm going to give your recipe a go.
Oh, fantastic! Love to hear how they turned out.
I make these muffins quite often, but on Tuesday I substituted the caster sugar for fructose, and golden syrup for maple syrup, thus transforming them into SUGARFREE vegan pumpkin muffins! Still delicious ;)
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