Pumpkin Muffins – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1/4 non-hydrogenated vegan margarine
- 1 cup vegan brown sugar (or white sugar plus 1 tablespoon molasses)
- 1/2 cup applesauce
- 2 cups pureed pumpkin or squash
- 1 teaspoon cinnamon and nutmeg
- 2 1/2 cups whole wheat flour
- 2 teaspoon baking soda
Directions:
Preheat oven to 350 and grease muffin tin. (This
recipe makes 12 muffins.) Cream together margarine and
vegan sugar. Add applesauce, pumpkin, and spice. Mix well and add
flour and soda. Fill muffin tins and bake for about 20-25
minutes. The muffins don”t rise much, so don”t be shy about
piling the batter in.
These muffins are great warm, but keep for days. Most
people don”t believe me when I tell them these muffins are
vegan, because they cook up so light and fluffy. Also,
people are shocked to find they are made with 100% whole
wheat flour.
Serves:
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