A Lonely Can of Pumpkin

Along with the rest of the blog world, I was on a huge pumpkin kick in the early fall. I was loving pumpkin oatmeal and pumpkin pancakes, and stocked up on canned pumpkin whenever my grocery store had it on sale. As I was searching for an idea for a vegan muffin to bring to my Bible study last week, I stumbled upon the last lonely can of pumpkin in my cabinet. I decided on making pumpkin muffins, knowing that pumpkin and banana based quick breads are the easiest to make vegan! After a quick Google search and a lot of recipe comparisons, I decided to try out a recipe from Post Punk Vegan Kitchen. After being the self-proclaimed best, it was a no brainer! I made some adaptations from the original recipe: using some whole wheat flour, less sugar, subbing some of the oil with applesauce. The result – a really flavorful, dense vegan muffin! I was really happy with how these turned out, so give them a try! The recipe is pretty fool-proof.

The only problem: it doesn’t use up a full can of pumpkin! Maybe there is a pumpkin quinoa breakfast bake in my future…

Question: Where do you find most of your new recipes?

Vegan Pumpkin Muffins

adapted from Post Punk Kitchen, makes 16 muffins

3/4 cups all-purpose flour

1 cup whole wheat flour

3/4 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground or freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup pureed pumpkin

1/2 cup soy milk

1/4 cup vegetable oil

1/4 cup apple sauce

2 tablespoons molasses

In two bowls, mix wet and dry ingredients together; then combine. Spray muffin tins with cooking spray. Fill cups 2/3 full. Bake muffins at 400 degrees for 18 minutes. Allow to cool slightly in pan, then use a knife to loosen the edges. Remove from pan to cool completely.

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