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, Amazon.com? Kindly put it in the mail and nobody will panic - you know the address.