These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors.
Makes 18-20 muffins
- 1/2 cup vegetable or canola oil
- 1/2 cup vegan sugar
- 1 cup homemade pumpkin puree*
- 1/2 cup plus 2-3 teaspoons soy milk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all‐purpose flour
- 1 cup whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each of ground nutmeg and ginger
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup pecans, roasted and chopped
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees F.
- Line two standard‐sized muffin tins (12 muffins/tin) with paper liners.
- Mix all wet ingredients except maple syrup and 2-3 teaspoons soy milk in a large bowl and beat until well combined.
- Whisk together dry ingredients except powdered sugar, cranberries, and pecans in separate bowl.
- Mix dry ingredients into the wet ingredients until just combined. Do not over mix.
- Stir in dried cranberries and chopped pecans.
- Fill muffin cups approximately 2/3 full. Remove extra paper liners that are not filled, or re-distribute batter to fill all spaced equally.
- Bake for 20 minutes or until toothpick inserted in center of a muffin comes out clean. Remove from pan and allow to cool.
- Blend reserved powdered sugar, maple syrup, and 2 teaspoons soymilk in a small bowl until free of lumps. Add more soymilk in drops if necessary until a thin drizzle is achieved. Use a teaspoon to pour maple drizzle onto each muffin.
*Homemade Roasted Winter Squash Puree
Don’t reach for the can – roast your own winter squash such as pumpkin, acorn, butternut, or delicata for a deliciously satisfying homemade puree.
To Prepare: Preheat oven to 350 degrees F. Cut squash in half, remove seeds, and place face down in a roasting pan filled with 1/4-inch of water. Roast squash for one hour or until very soft, flipping halfway through. Remove flesh and mash or blend for puree.