Vegan Pumpkin Muffins

5.0(5)

These muffins are so good! I am not a vegan but look for recipes on vegan websites because they are economical to make. I love pumpkin and these muffins are a staple in my house during the fall. The recipe calls for pumpkin but you can also use any hard squash.

by Jeniblynn·published 2007-10-02

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Breads

Servings

12 muffins, 12 serving(s)

Total time

35 min

prep 10 min

Calories / serving

199 kcal

Ingredients (8)

serves

1/4 cup margarinemargarine
1 cup brown sugarbrown-sugar
1/2 cup unsweetened applesauceapplesauce
2 cups pumpkin puree (I use fresh but canned works as well)pumpkin
1 teaspoon cinnamoncinnamon
1 teaspoon nutmegnutmeg
2 1/2 cups whole wheat flourflour
2 teaspoons baking sodabaking-soda

Instructions (4 steps)

01Cream margarine and sugar.
02Add applesauce, pumpkin and spices.
03Mix well and add flour and baking soda.
04Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!

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Rich recipe — supports nutrition-aware planning.