Ever have a can of pumpkin in your pantry and claim your going to make something with it but you don't know what? Well I did exactly that. It sat there for a few weeks. I keep seeing all of these amazing pumpkin recipes on other peoples sites and I am feeling insprired. Honestly, my attempts at baking with pumpkin have never been memorable. As a matter of fact, last year for Thanksgiving, I made my first pumpkin pie (sad I know). Let's just say, it looked like a pumpkin pie, smelled like a pumpkin pie and tasted awful. I don't know where I went wrong. Maybe that's why I haven't had the desire to bake with pumpkin again. Until today...
Okay so I felt the need to bake since I am quite low on snacks in the house. I really wanted a muffin of some sort. Then, I remembered the can of pumpkin. A quick look at some of my "save for later" recipes, and I came across one that I recently adored. I fell in love with a picture. Yes, I did. It was called the "Best ever vegan pumpkin spice muffins" on a site called Apple of my eye. Check out the pictures. They are amazing. (My next goal for this site is to get some lighting and a good camera!)
Alright, now I must admit, I did a damn good job. They were good. No, they were AMAZING!
I altered the original recipe to make it healthier and lower in fat. Here's my take on an amazing pumpkin muffin. Trust me, its worth using that lonely can of pumpkin in your pantry.
Best Vegan Pumpkin Muffins EVER
1 3/4 cup white whole wheat flour
1/2 cup coconut sugar
1/2 cup light brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup pumpkin puree (not pumpkin pie mix!)
2 tsp. vanilla extract
1/2 cup any plant-based milk (I used almond milk)
1/3 cup unsweetened applesauce
1. Preheat oven to 375.
2. In a large bowl, mix all the dry ingredients well.
3. Add wet ingredients to the bowl, mix until just combined.
4. Fill lined muffin tins about 3/4 full.
5. Top with favorite toppings (I used a combination of chopped walnuts and pecans)
6. Sprinkle some extra brown sugar on top of each muffin.
7. Bake 16-20 minutes. Mine took exactly 16 minutes.
8. Cool and enjoy.
THE VERDICT IS IN:
I just offered these to my husband and 2 kids. They all agreed they were delicious. Yay!!! I even got a request for them to be packed in their lunchboxes. In this house, THAT IS A MAJOR COMPLIMENT! Woohoo.
This recipe was originally adapted from: