Pumpkin Muffins/Review

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I just made these with some leftover Amber Cup squash which was a

little too blah to eat by itself again. The muffins turned out great

and VERY moist.

 

I will definitely make them again, probably adding a cup of toasted

nuts, so that I can use the muffins as a meal. I like to make Texas-

sized healthy muffins, freeze them, then bring them when flying or

traveling or going to all-day seminars where I'm not sure if I'll

find much veg-friendly food (I also usually take some carrots or

whatever other raw veggies I have on hand.)

 

Thanks, Di!

 

 

, dianna <di_wtch wrote:

>

> I don't remember where I found this recipe, but these are sooooo

good. They are not only wonderful straight from the oven, but I put

them in the fridge and then slice and toast them (in a toaster oven)

and I think they are even better then than right out of the oven. I

just ate 2 of them, lol.

>

> Di

>

>

> Pumpkin Muffins

>

> 1/4 cup margarine

> 1 cup brown sugar (or white sugar plus 1 tbsp molasses)

> 1/2 cup applesauce

> 2 cups pureed pumpkin or squash

> 1 tsp cinnamon and nutmeg

> 2 1/2 cups whole wheat flour

> 2 tsp baking soda

> Preheat oven to 350 and grease muffin tin.

> (This recipe makes 12 muffins.)

> Cream together margarine and 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