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Pumpkin Muffins
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Pumpkin Muffins
  • 2 c. whole wheat pastry flour
  • 1/4 c. date sugar
  • 1/2 tsp. salt
  • 1 tbsp. Ener-G Baking Powder
  • 1 1/2 tsp. Ener-G Egg Replacer
  • 1/2 tsp. cardamom
  • 1 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/3 c. maple syrup
  • 1 tbsp. grated orange zest
  • 1 c. canned pumpkin
  • 1 tbsp. vanilla
  • 1/2 c. plus 2 tbsp. soy milk
  • 1/2 c. dried cranberries (opt.)
  • 1/2 c. chopped pecans (opt.)
  • Nonstick spray
  1. Heat oven to 400° F. Lightly spray muffin cups with nonstick spray.
  2. Combine the flour, date sugar, salt, baking powder, egg replacer, cardamom, ginger and allspice in a mixing bowl. Mix thoroughly.
  3. Place the maple syrup and other liquid ingredients in a blender or food processor and blend well.
  4. Pour mixture into dry ingredients and stir until just barely moistened.
  5. Stir in nuts and cranberries. Don’t over mix.
  6. Scoop batter into muffin tins filling them to the top (this baking powder rises quickly).
  7. Makes 8 to 10 muffins. Bake 20 minutes.

NOTE: If making mini muffins, shorten cooking time to 15 minutes.