Wednesday, January 28, 2009

Vegan Pumpkin Chocolate Chip Muffins

That pumpkin was sitting there on the counter waaaay to long. Barking Dog wouldn't consider eating it roasted for dinner. Sooww I baked it and used the insides in these yummy muffins. 
1 3/4 cups flour
1/1/4 cups sugar
1 Tbs baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger powder
1/8 tsp ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 Tbs soy yogurt
1/2 cup soy creamer
1/2 vegetable oil
2 Tbs molasses
1/3 cup vegan chocolate chips or bits

Preheat oven to 400f.  Grease muffin tins with vegetable oil.
Sift together dry ingredients (flour through cloves).  In a separate bowl, whisk together wet ingredients (pumpkin through molasses).  Pour wet into dry and combine.  Fold in chocolate chips.  Fill muffin tins 2/3 of the way.  Bake for 15-20 minutes, till a toothpick inserted in the center comes out clean. Inspired by a recipe from The Post Punk Kitchen blog.

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