Pumpkin Muffins
From diannehocut 12 years agoIngredients
- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 1/4 cups sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon ginger shopping list
- 1/2 teaspoon allspice shopping list
- 1 1/4 cups pureed pumpkin shopping list
- 1/2 cup nondairy milk shopping list
- 1/3 cup vegetable oil shopping list
- 2 tablespoons molasses or maple syrup shopping list
How to make it
- Preheat oven to 375 degrees F and lightly grease a muffin pan
- In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices
- In a separate bowl, mix the pumpkin, nondairy milk, oil, and molasses or syrup
- Pour the wet ingredients into the dry and mix
- Spoon the batter into the muffin pan, filling each cup to the top
- Bake 25-30 minutes, until a toothpick inserted into the middle comes out clean
- Remove muffins from the oven. When they have cooled to room temperature, frost them (optional) and devour!
For the Vegan Cream-cheese Frosting
- 1/4 cup vegan margarine, softened
- 1/4 cup vegan cream cheese, softened
- 2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- Place the vegan margarine and cream cheese in a bowl and combine with a handheld mixer
- Slowly add the sugar in 1/2 cup batches
- When the mixture is smooth and creamy, add the vanilla
- Keep the frosting tightly covered and refrigerated until ready to use. Frost about 10 minutes before serving.
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