This healthy recipe for vegan pumpkin muffins comes from Sugar Ridge Retreat Centre in Canada. Owner Liz says it's the favorite muffin amongst their retreat guests every time. Made with whole wheat flour and less sugar than other muffin recipes, this is a healthy whole wheat vegan muffin for Thanksgiving, Halloween or anytime you're hungry for pumpkin.
Ingredients:
- 2 cups whole wheat flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. salt
- 1 cup soy milk or rice milk
- 1 tbsp vegetable oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 1/2 cup sliced almonds, sunflower seeds or other nuts or seeds (optional)
- 1/2 cup raisins or dried cranberries (or both, optional)
Preparation:
Pre-heat oven to 350 degrees and line or lightly grease a muffin tin.
Mix together the whole wheat flour, sugar baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl.
In a separate small bowl, combine the soy milk, vegetable oil, maple syrup and pumpkin puree. Pour the wet ingredients into the dry ingredients and combine to make a smooth batter.
Mix in nuts/seeds and dried fruit.
Spoon the batter into muffin tins about 2/3 full, then bake for 20- 25 minutes. Muffins should be golden brown, and a toothpick inserted in the center should come out clean. If not, keep them in the oven a few more minutes.
Makes 12 muffins.
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