Vegetarian Family

A Peek @ Food We Eat & Things We Do!

Wednesday, October 11, 2006

Pumpkin Muffins

PUMPKIN MUFFINS (veganized from the newspaper)
2 1/2 C. whole wheat Flour
3/4 C. Sugar
1 Tbs. Egg Replacer
1 Tbs. Baking Powder
2 tsp. Cinnamon
1 tsp. Salt
1/4 tsp. Nutmeg
1 1/4 C. Vanilla Silk
1 C. Pumpkin puree
1/3 Canola Oil
2 Tbs. Molasses
1 tsp. Vanilla

1 Preheat oven to 400* F.
2 Combine dry ingredients in a large bowl.
3 Add remaining ingredients & stir until moistened.
4 Divide batter between lined or oiled muffin cups.
5 Bake 15 minutes, or until a toothpick comes out clean.

Let them cool on a rack a minute or two before serving with Earth Balance or Peanutbutter & Jelly. Art especially enjoyed these muffins and ate several, including day olds -- though he refused a photo op. Dragon-Girl, on the other hand was fine with the camera.....and the muffins.

For me, this recipe yielded 18 muffins, and that's just too many, even for a pumpkin lovin' family. I remembered reading in VwaV to freeze the extra. Just pour batter into liners and put them in the freezer. Once frozen, transfer to a storage container. When you want a fresh muffin, but don't have the time -- just bake one of these! Put in a muffin tin, adding an extra 8-10 minutes to the cooking time. Brilliant idea, Isa! And now, I'm wondering... where's my Vegan Cupcakes Take Over the World, Kindly put it in the mail and nobody will panic - you know the address.


Anonymous Anonymous said...

Wow, I definitely didn't read that section of VwaV about freezing the muffins, that's a great idea. But.. is there some benefit to freezing them BEFORE you bake them rather than afterwards?

I hope you get the book so sooooon!


11:40 PM  
Anonymous Emmy said...

Once again, we're on the same wave-length....I made pumpkin muffins yesterday and haven't blogged about them yet. That dragon hat is just so cute!!! Thanks for the heads up about freezing the muffin batter. I'm looking forward to Vegan Cupcakes too. I already know I'll be getting my copy next month for my birthday, just not sure who in my family will be giving it to me.

5:29 AM  
Anonymous Anonymous said...

Freezing - what a great idea! And serving these with peanut butter sounds absolutely divine :)


8:18 AM  
Anonymous Anonymous said...

I should really try the freezing trick next time I make pumpkin muffins--even when a recipe just makes 12, that's waaaay too many for 2 people. I'm glad your whole family enjoyed these!

9:02 AM  
Anonymous Anonymous said...

Not only are you a goddess in the kitchen, but you are so together too! You actually use the lable on your ziplock freezer bads.
I bow down before you. :)

11:08 AM  
Anonymous Anonymous said...

Doh! - "bags."

11:09 AM  
Anonymous Anonymous said...

I just love reading about your happy healthy family and all of the wonderful food you prepare for them. Thanks for posting about the soup you made from Nava's new book. I got mine awhile back and I think I may try the one you tried or the millet veggie soup this weekend.

11:27 AM  
Anonymous Anonymous said...

Oh, pumpkin muffins are one of my favorite muffins - I've made the ppk recipe many times (go figure). I've got my eye out for the organic canned pumpkin sales this season - and I have my first pie pumpkin to try roasting!
I think I can smell your muffins off the screen, Vicki!

3:17 PM  
Anonymous Anonymous said...

Pumpkin muffins look fab but your little pumpkin is the sweetest.

I just got VCTOTW today at lunchtime. All I can say is that you are going to have a ton of fun!

6:46 PM  
Blogger Kelly said...

They look scrumptious! My VCTOtW came today in the mail (excited!) from Amazon with standard shipping, a day before the estimated delivery. Hopefully yours will come soon, it's worth the wait!

7:12 PM  
Anonymous Anonymous said...

looks very good!
thanks for the freezer tip!

6:15 AM  
Blogger Jill said...

I made this recipe today and it was fantastic. I made a few changes as I am not vegan and posted a link to your recipe on my blog at Thanks!!

6:17 PM  

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