With the first cool day in Florida here today, it might actually start to feel like Fall soon! You know what that means… time to start picking out your Halloween costume. Okay, it could mean a lot more, like fleece vests, hearty soups, earlier bed times, and awesome weather. Thank you Florida.
Here is a great healthy, vegan recipe for pumpkin muffins that you can bring to all your festivities this fall. Enjoy.
Perfect Pumpkin Muffins (from VegNews)
1 15-ounce can pumpkin purée
1/2 cup maple syrup
1/2 cup olive oil
2 teaspoons vanilla
1/2 cup firm tofu, mashed
1-1/2 cups all-purpose flour
1-1/2 cups whole-wheat flour
1 tablespoon + 2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground cloves
1 cup dried cranberries
What You Do:
1. Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or line with paper liners.
2. In a large bowl, mix pumpkin purée, maple syrup, olive oil, vanilla, and tofu. In a separate bowl, sift all-purpose flour, whole-wheat flour, baking powder, cinnamon, sea salt, and cloves. Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in dried cranberries.
3. Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes, or until toothpick inserted comes out clean.