I know it's been quiet around here. We've had a bit of a crazy week - Thea has been taking sporadic naps (for over three weeks!) and I've been working really, really hard on finishing up a big project (more on that next week). And today, we found out that we need to replace our furnace. Oh my!
But I did want to leave you with a little bit of yummy goodness for the weekend.
vegan pumpkin muffins
adapted from the original recipe here
- in my version, I've modified for Thea's allergy needs and tried to reduce the amount of sugar -
1 1/3 cups all-purpose flour, sifted
1 1/3 cups whole wheat flour, sifted
1 cup packed dark brown sugar
1/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1/2 cup vegetable oil (I use canola)
1/2 cup almond milk
2/3 cup orange juice
:: makes 12 standard muffins (cups filled to the brim) and one small 3 x 5 loaf ::
Preheat oven to 350. Grease and flour small loaf pan and muffin tin (or use muffin cups).
In a large mixing bowl, mix flours, sugars, baking soda, salt, and cinnamon.
Stir in pumpkin, oil, milk, and juice. Stir until blended.
Spoon into muffin tins and loaf pan.
Bake muffins for about 30 minutes. Bake loaf for about 45 minutes. Both should cook until a toothpick or knife insterted in the middle comes out clean.
Enjoy! And happy weekending!