Tuesday, November 5, 2013

Mini Vegan Pumpkin Muffins

I had some leftover pumpkin puree and decided to try out this recipe. It was worth it. They are good!

1 2/3 c. whole wheat pastry flour (or all-purpose flour)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice (Trader Joe's has a really good one)
1/2 tsp. sea salt
1 c. organic canned pumpkin puree
3/4 c. brown sugar or evaporated cane juice (I used coconut palm sugar)
2 Tbsp. maple syrup
1/2 tsp. vanilla
1 Tbsp. coconut oil (in a liquid state)
1/4 c. unsweetened apple sauce
1 flax egg (1 Tbsp. ground flaxseed, or flax meal, + 3 Tbsp. water)

For an extra tasty treat add a few butterscotch chips to these! yum!

1. Preheat oven to 350 degrees.
2. Prepare a mini muffin pan by spraying with cooking spray or lining with liners.
3. Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes    
    until a gel like consistency forms.
4. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, 
    pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, 
    apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to 
    the dry and stir well.
5. Place batter into the mini muffin pan by the spoonful and place on the center rack of oven. 
6. Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
7. Allow to cool before removing from pan.

Recipe from: http://www.eatingbirdfood.com/2012/11/mini-vegan-pumpkin-muffins/