Cooking vegan/vegetarian food for Thanksgiving is not as difficult
as it once was. And in some cases, like this delicious recipe, the
recipes are better than conventional ones!
This recipe is courtesy of Doron Petersan, of Sticky Fingers Sweets
and Eats.
Ingredients:
1/3 c non hydrogenated vegan margarine
2/3 c sugar
3/4 c canned pumpkin
1 t vanilla
1/2 c non dairy milk
1/4 c oil
2 T water
1 T molasses
1 1/4 c all purpose flour
1 c whole wheat pastry flour
1 1/2 t baking powder
1/2 t baking soda
1 t cinnamon
1/4 t nutmeg
1/4 t ground ginger
1/4 t salt
1/2 c toasted pumpkin seeds
1/2 c walnuts, toasted and chopped
Preparation:
Preheat oven to 350 degrees.
Line a muffin tin with liners.
In a mixer, cream margarine and sugar with paddle attachment.
Scrape the bottom of the bowl down and add pumpkin. Mix.
In a small bowl, whisk together the vanilla, oil, soymilk, water,
and molasses. Add to the sugar mixture and mix until combined.
In a large bowl, combine flours, baking powder, baking soda,
cinnamon, nutmeg, ginger, and salt.
Add to the wet ingredients until just mixed. Do not over mix. Fold
in the pumpkin seeds and walnuts, by hand.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until toothpick inserted into the center of
each muffin comes out clean.
Enjoy!
