Pumpkin Bran Muffins
 
Prep time
Cook time
Total time
 
'Tastes like Fall' perfectly spiced pumpkin muffins.
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Adapted From: Moskowitz, Isa. "Pumpkin Bran Muffins". Vegan Brunch
Serves: 12 muffins
Ingredients
  • 1 cup canned pumpkin puree
  • ½ cup soy milk
  • 1 tsp apple cider vinegar
  • ½ cup organic canola oil
  • 1 cup bran
  • 2 tbsp molasses
  • 2 tsp vanilla
  • 1½ cup whole wheat pastry flour
  • ¾ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ⅛ tsp ground cloves
  • ⅓ cup walnuts, chopped
Instructions
  1. Preheat the oven to 400 F (200C).
  2. Line a muffin pan with 12 cupcake liners.
  3. In a medium mixing bowl whisk together the pumpkin puree, milk, vinegar, oil, bran, molasses and vanilla until well incorporated.
  4. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, allspice and ground cloves.
  5. Add the wet ingredients to the dry and mix gently just until all is moistened. Do not overmix.
  6. Add your walnuts and stir to combine.
  7. Divide the batter amongst your 12 cupcake liners.
  8. Sprinkle the tops with any remaining walnut pieces.
  9. Bake for about 25 minutes or until a toothpick inserted in the centre comes out clean.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/02/24/pumpkin-muffins/