These muffins are easy to make, very inexpensive, and they are a hundred percent vegan. They don’t contain any egg or milk or cream and because of it, they have way less fat and no one will tell the difference. They are great for breakfast or lunch, and because they’re very healthy you could have one as a snack. It doesn’t contain a lot of sugar and children love them. I enjoy making these every autumn I usually wait after Halloween to make them, that way I get to use the pumpkins they carved and decorated the night before.
3 cups of whole wheat flour
1 1/3 cups of sugar or 3 ounces of agave
2/3 cups of vegetable oil
1 teaspoon of cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
1/2 teaspoon of baking powder
1/8 teaspoon of Allspice (powdered)
1 teaspoon of vanilla
Water (3-6 cups)
1/4 cup of walnuts (chopped)
*1 1/2 cups of pumpkin puree or **a can of pumpkin
In a big bowl place all the dry ingredients together then mix (flour, sugar, cinnamon, salt, baking powder, baking soda, walnuts, and allspice).
After in another big bowl place all the wet ingredients together and mix (pumpkin puree, oil, vanilla, and only 1cup of water).
Then mix the dry ingredients in the bowl with the wet ingredients, and stir until they are mix together.
Keep adding water until the mixture is easy to swirl.
Put the paper baking cups inside the cupcake tins, as many as you need, and pour the batter in the baking cups.
Tip: use a little when pouring the batter in the cups that way the same amount will be in every cup.
Put it in the oven at 320°F and wait until the batter rises, this may take about 20 minutes.
Let them cool, and enjoy.
Serves: 15-18 muffins
Use a wooden toothpick to check if the muffins are cook on the inside by inserting the toothpick in the middle of the muffin. If the toothpick comes out clean the muffins are done. If it comes out with dough, it is still raw.
* to make pumpkin puree:
Wash the pumpkin, take off any rough edges but leave the skin. Cut the pumpkin into many medium size pieces and put them to boil. Add 2-4 cups of water. Add 5 cloves, a spoonful of sugar and a cinnamon stick. Let it boil until tender. After is cool, put it in a blender and puree it. You can freeze puree that is left over it can last 2 months.
**Note: be aware that all pumpkin can puree may contain any kind of winter squash, not necessarily pumpkin. And even though it says 100% you should remember that all winter squashes are considered pumpkins as well, so regardless of you buying a 100%pumpkin it may only contain some or none.