Pumpkin and walnut muffins (vegan version)

Pumpkin and walnut muffins (vegan version)
 
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This recipe was uploaded
by Maria Sorokina

 
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Ingredients

Ingredients
Method
 
  • makes 6 standard size muffins
  • 100 g plain all purpose flour
  • 90 g light brown sugar
  • 1 tea spoon baking powder
  • 1/4 tea spoon salt
  • 1/4 tea spoon ground cinnamon
  • 1/4 tea spoon ground nutmeg
  • 50 g vegetable oil
  • 140 g soya milk
  • 90 g grated fresh pumpkin (or canned pumpkin puree)
  • 30 g chopped walnuts (optional)
  • 1 tbs citrus liqueur (optional)
Soak the nuts (if using) in 1 tbs citrus liqueur + 2 tbs boiling water. This will make the nuts very soft and they will be in harmony with the teder texture of the muffins.

Combine the dry ingredients and mix together making sure the baking powder is spread evenly. Add the oil and soya milk and quickly mix with a spatula. It is important that you do not overmix the batter. The dry ingredients should get wet and that's enough. Drain the nuts (if using) and fold them in together with the pumpkin.

Pour the batter into the muffin baking cups, filling each for about two thirds. I used silicone cupcake baking pan, which worked perfectly. If using a steel pan, brush it slightly with vegetable oil before filling the cups.

Bake the muffins at 180C for 16-18 minutes, till they raise and get golden on top. Take the baking pan out of the oven. Let the muffins rest for 3-4 minutes and take them out of the cups.

They are perfect when just baked. If you need to store them, they keep well in a plastic bag or an airtight container in the fridge for 2-3 days.

More pictures:
http://fooodstory.blogspot.com/2011/07/pumpkin-and-walnut-muffins-vegan.html

Pumpkin and walnut muffins (vegan version)

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This recipe was uploaded by Maria Sorokina

 
 
These muffins come out soft, light and spongy. They are delicious when just baked and leave an amazing comforting feeling.

Method


Soak the nuts (if using) in 1 tbs citrus liqueur + 2 tbs boiling water. This will make the nuts very soft and they will be in harmony with the teder texture of the muffins.

Combine the dry ingredients and mix together making sure the baking powder is spread evenly. Add the oil and soya milk and quickly mix with a spatula. It is important that you do not overmix the batter. The dry ingredients should get wet and that's enough. Drain the nuts (if using) and fold them in together with the pumpkin.

Pour the batter into the muffin baking cups, filling each for about two thirds. I used silicone cupcake baking pan, which worked perfectly. If using a steel pan, brush it slightly with vegetable oil before filling the cups.

Bake the muffins at 180C for 16-18 minutes, till they raise and get golden on top. Take the baking pan out of the oven. Let the muffins rest for 3-4 minutes and take them out of the cups.

They are perfect when just baked. If you need to store them, they keep well in a plastic bag or an airtight container in the fridge for 2-3 days.

More pictures:
http://fooodstory.blogspot.com/2011/07/pumpkin-and-walnut-muffins-vegan.html
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