I know I already posted another pumpkin muffin recipe, but I wanted to make another one. There’s so much cheap squash available right now and I want to take advantage of it. So I made these muffins. These happen to be vegan. They passed the ultimate taste test though: my little sister ate two. Here are the ingredients I used:
- 1 1/2 cups unbleached all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 cup applesauce
- 1 cup pumpkin puree or other squash puree
- 3/4 cup brown sugar
- 1/4 cup maple syrup (the maple flavor is there, but it isn’t too overpowering)
Grease a standard 12 cup muffin tin. Since these are vegan, I used coconut oil to do this.
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
In a separate bowl, mix the applesauce, pumpkin puree, brown sugar and maple syrup.
Add the wet ingredients to the dry ingredients. Stir to combine.
Add the batter to the muffin tin.
Bake for 20-25 minutes, or until a fork comes out clean. Place on a wire rack to cool. I’m not vegan, so I put some whipped butter spread on mine.