vgnwtch (vgnwtch) wrote in vegancooking,

Omega-3 Pumpkin-Molasses Muffins

I'm thoroughly enjoying Vegan With A Vengeance so far, and made The Best Pumpkin Muffins for Christmas morning - they went down a treat with the in-laws. However, they were rather sweet for my taste. I decided to modify them slightly and turn them into a less sweet version loaded with omega-3 fatty acids. Instead of making a dozen small muffins, I made 4 huge muffins instead:

1 3/4 c. all-purpose flour
I used 1 1/2 c. wholewheat flour and 1/4 c. ground flaxmeal
1 1/4 c. sugar
I used 3/4 c. raw cane sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp each ginger and nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
1 c. pumpkin puree
1/2 c. soy milk
I used almond milk, purely because it was the first to hand
1/2 c. oil
I used flaxseed oil
2 tbsp molasses

* Heat oven to 400F
* Sift together dry ingredients
* Whisk together wet ingredients
* Pour wet ingredients into dry and mix well
* Bake 18-20 minutes
I used large muffin cups, and baked for 45 minutes

I actually preferred them without so much sugar. The texture was good, and not adversely affected by substituting some flaxmeal for flour.
Tags: breakfast foods-muffins, condiments-molasses, oils-flaxseed/linseed, sweetners-molasses, vegetables-squash-pumpkin
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