Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 Forwarding the message Our Blogs Café VegNews Press Pass This Just In Our Website VegNews.com Find Us On Facebook MySpaceTwitter Perfect Pumpkin Muffins Maybe it's a little early to have pumpkins on the brain, but then again, maybe we freaking love pumpkins and absolutely can't wait to get out to the local patch. Though we might be able to hold off another week or two before lobotomizing our jacks, there's no reason to wait to make these magnificent muffins. Makes 12 muffins What You Need: 1 15-ounce can pumpkin purée 1/2 cup maple syrup 1/2 cup olive oil 2 teaspoons vanilla 1/2 cup firm tofu, mashed 1-1/2 cups all-purpose flour 1-1/2 cups whole-wheat flour 1 tablespoon + 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon sea salt 1/2 teaspoon ground cloves 1 cup dried cranberries What You Do: 1. Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or line with paper liners.2. In a large bowl, mix pumpkin purée, maple syrup, olive oil, vanilla, and tofu. In a separate bowl, sift all-purpose flour, whole-wheat flour, baking powder, cinnamon, sea salt, and cloves. Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in dried cranberries.3. Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes, or until toothpick inserted comes out clean. More Food News! What's Cooking on VegNews.com: Pasta e Fagioli Café VegNews: Spicy Buffalo Wings This Week's Must-Have: Pizza Hummus! Giveaway: DC Green Festival Tickets This Just In: Roasted Pepper Tomato Soup Press Pass: Mushroom Meet 'n' Greet Featurette: Certified Vegan Labels VegWeb.com: New Forums! </ VegNews MagazinePO Box 320130San Francisco, California 94132US Quote Link to comment Share on other sites More sharing options...
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