Monday, November 7, 2011

recipe : vegan pumpkin muffins

Vegan Pumpkin Muffins
(recipe adapted from Eat Drink Better)

1 can of pumpkin 
1 C whole wheat flour
1 C all-purpose flour
1/4 C corn starch
1 C sugar
1 tsp baking soda
3/4 tsp salt

1/2 C olive oil
1/3 C water
2 T flax meal
6 T water (for mixing with the flax meal)
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp allspice
1 tsp pumpkin pie spice

In a medium bowl, mix the flax meal and six tablespoons of water (warmed), and set it to the side for five minutes. Next, preheat your oven to 350 degrees. Set that aside.

In a different bowl, mix together the baking soda, spices, salt, corn starch, whole wheat flour, and all-purpose flour. Set that aside as well. Retrieve the bowl with the warm water and flax seed and add oil and sugar. Whisk it until well blended. Add one-third cup water and the pumpkin to that, and whisk again.

Start adding in your dry ingredients and blend gently, avoiding over-mixing. Folding or stirring is definitely the way to go. Scoop into muffin tin.

Bake for 25 minutes. Check to make sure they are done.

Let cool for 15 minutes. (If you can wait that long)