Pumpkin Muffins (Vegan)
The original recipe came from here:
But, I have made enough changes where I have re-written it:
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup wheat germ
1 cup brown sugar
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground ginger
1 can pumpkin puree
1/2 cups rice milk or coconut milk
1/3 cup vegan margarine
2 tbls hemp seed, flax seed, or chia seed
Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.
In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, milk, vegan margarine, and hemp seed. Beat until well blended. Add the remaining flour and wheat germ and mix well.
Pour the batter into the muffin pan, filling the cups two-thirds full.
Bake for forty minutes, or until an inserted toothpick or fork comes out clean.
Makes 18 muffins.
*If you want to make mini-muffins, try cooking at 325 and start checking them at 20 minutes.