Pumpkin/butternut Squash Muffins


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Serves | Prep Time | Cook Time

Why I Love This Recipe

from Vegan with a Vengeance Cookbook

These muffins are a little chewy when they are hot so allow to cool completely before eating.


Ingredients You'll Need

1 3/4 cups white whole wheat flour
3/4 cups brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/8 teaspoon cloves
1 cup pureed pumpkin or butternut squash
1/2 cup soy milk
1/2 cup vegetable oil
2 Tablespoons molasses


Directions

Sift together all the dry ingredients and set aside. In another bowl


whisk together the remaining wet ingredients. Pour wet mixture into


dry and combine with a fork until just mixed. Do not over mix or your


muffins will suffer in texture. Pour batter into muffin cups about 2/3


full and bake for 18 - 20 minutes at 400 degrees. These muffins are a little chewy


when they are hot so allow to cool completely before eating.


Questions, Comments & Reviews



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