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Vegan with a Vengeance   
Publisher: Marlowe & Company
© 2005 by Isa Chandra Moskowitz
ISBN: 1569243581

Reprinted with permission from the author, Isa Chandra Moskowitz.

Read/Write Reviews

The Best Pumpkin Muffins (p. 52)
Makes 1 dozen muffins

Everyone loves these muffins. (You think I throw around phrases like "The Best" for nothing?) I created them when I was baking for a café and they sold like nobody's business. They truly are perfect in every way.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses


The Best Pumpkin Muffins. Photograph Camille Contreras..

Directions

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

Variation

Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

 

Copyright© 2006 by Wanda Embar. All Rights Reserved.
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