~Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.~
-Erma Bombeck
Insert cliche Thanksgiving post here.... or not. We all know the turkey/tofurky challenge of Thanksgiving, so I will just breeze right on past that. Instead, I will provide a pumpkin muffin recipe that is so light and tasty that all types of eaters will enjoy!
Ingredients:
• 2 1/4 cups flour
• 1 cup brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1 1/4 cups pumpkin puree (I used a full 14 oz can and it was fine)
• 1/2 cup soy milk
• Egg replacer for 2 eggs
• 1/3 cup vegan margarine
Preparation:
Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.
In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, soy milk, egg replacer and vegan margarine. Beat until well blended. Add the remaining flour and mix well.
Pour the batter into the muffin pan, filling the cups two-thirds full.
Bake for 25 minutes, or until an inserted toothpick or fork comes out clean.
Posts
