Wednesday, September 23, 2009

Vegan Pumpkin Muffins

1 1/2 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour
2 Tablespoon baking powder
1 tsp. baking soda
1 teaspoon fresh ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 1/2 cups Sugar in the Raw
1 cup crushed pecans (optional)
1 Tablespoon cornstarch
1 cup Blue Diamond original almond milk
1 teaspoon vinegar
1 can pureed pumpkin (15 oz.)

I crush my nuts in this cute pestle and mortar I got at an Arabic store and I grate my nutmeg with this little rasp I got at the Dollar Tree. I never pay top dollar for kitchen items, because when they break I just toss it out and buy another. Most of the things I get from the Dollar Tree last as long as things I buy elsewhere, for more bucks. What's the point in spending more? I ask you.

1. Use a wire whisk to fluff the dry ingredients until well blended, in a large bowl.
2. Add pecans now, if they are desired.
3. Pour the almond milk into a separate bowl and add the cornstarch and vinegar
4. Add the pumpkin and whisk it gently into the milk mixture.

5. Now gently fold the wet ingredients into the dry ingredients with your wooden spoon.
6. Let the batter rest on the counter, while you preheat the oven at 350 degrees Fahrenheit.

7. Spray the inside of your muffin tin with alcohol free cooking spray and divide the batter evenly between the muffin cups.

8. Bake them until a tooth pick comes out clean, about 20 or 25 minutes.

9. Can you tell what I am thinking? Mmmmmmm, that healthy, light, fat-free, yet tall, sweet, yummy, and fluffy muffin with some plain black coffee is perfect for a light autumn lunch.
Added bonus, muffins are always a winner with my husband and kids, and they do not know they are eating healthy. Mama truely knows best. Heehee.

1 comment:

  1. Mama always knows best, right, mama?

    :-) but I'm writing with something in mind, please read my latest post, I'd be curious to know what u think!



"If it ain't simple, I don't cook it."