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Vegan pumpkin muffins

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Ingredients for 1 servings:

  • 300 g flour
  • 150 g sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 200 g Hokkaido pumpkin(s)
  • 50 g nuts, ground, alternatively almonds
  • 100 ml soy milk (soy drink)
  • 120 ml oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with Hokkaido and nuts, egg-free, lactose-free, for 15 to 20 muffins

Cook the pumpkin and then puree it. Because it’s so soft, you can also mash it with a fork. Peeling isn’t necessary. With Hokkaido pumpkin, the skin softens completely during cooking. Combine all the dry ingredients. Then add the oil, soy milk, and pumpkin puree and mix into a batter. Pour into muffin cups. I made 15-20 muffins. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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