Looking for more vegan muffin recipes? You'll find lots of vegan muffin recipes, including low-fat and fat-free vegan muffins, vegan banana muffins and more here.
Ingredients:
- 2 1/4 cups flour
- 1 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1 1/4 cups pumpkin puree (10 ounces)
- 1/2 cups soy milk
- Egg replacer for 2 eggs
- 1/3 cup vegan margarine
Preparation:
Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, soy milk, egg replacer and vegan margarine. Beat until well blended. Add the remaining flour and mix well.
Pour the batter into the muffin pan, filling the cups two-thirds full.
Bake for one hour, or until an inserted toothpick or fork comes out clean.
Reprinted with permission from The Compassionate Cook Cookbook.
