These muffins freeze well for a convenient snack or travel food. This recipe also doubles well.
Pumpkin Muffins
Preheat oven to 375 degrees.
Grease a non-stick muffin tin(with 12 holes), or fill a muffin tin with paper liners.
Mix together dry ingredients:
1 cup white flour
3/4 cup wheat flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar
In a separate bowl, mix together wet ingredients:
1 cup canned pumpkin (about a half of a can)
2 eggs (or egg replacer)
1/3 cup oil
3/4 cup soy milk or other non-dairy milk
Combine wet and dry ingredients, be sure not to overmix or they muffins will be tough; stir until just mixed. Pour into muffin tin. Bake approx. 20 minutes or until muffins are done (adjust this time by testing centers of muffins with a toothpick). Makes 12 muffins.
2 comments:
I love pumpkin muffins! I have been experimenting quite a bit with egg subs, and applesauce works well in quick breads and muffins - 1/4 cup per egg. I still have to trial the flax "goop."
With egg replacer it has a texture change, they are more bready, and have less bounce to the texture.
I think you can substitute more of th e white flour for wheat, if you prefer.
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