Ingredients
-
1/4
-
1
-
1/2
-
2
-
1
-
1
-
2 1/2
-
2
-
-
-
-
-
-
-
Directions
Pumpkin Muffins,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.,These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some — yummy!,These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some — yummy!
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Steps
|
1
Done
|
Cream Margarine and Sugar. |
|
2
Done
|
Add Applesauce, Pumpkin and Spices. |
|
3
Done
|
Mix Well and Add Flour and Baking Soda. |
|
4
Done
|
Put Batter in Muffin Tin. Fill the Tin Full as These Muffins Do not Rise Much. Bake at 350f 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! |
