Category Archives: Baked Goods

Vegan Chocolate Chip Pumpkin Muffins

I’ve been a cooking machine. With 8 days until the big due date, I’ve been stocking the freezer with casseroles, lasagna, soups and muffins. I even made a huge pot of rice to freeze and have on hand for easy stir fries, salads, or as a side.

Some one stop me. My back hurts.

This muffin recipe was inspired by one found on The Whipped Blog. A simple google search for who knows what led me there. I’m not a seasoned baker, and definitely not a seasoned vegan baker, but after making five or so different muffins this week, I’ve grown somewhat confident in my abilities to tinker with things. I took some major liberties on the original recipe. They turned out so good, I made two more batches.



Vegan Pumpkin Chocolate Chip Muffins
Yield: 12 muffins (or 24 mini-muffins)

1 cup canned or fresh pureed pumpkin
1/2 cup unsweetened soy milk
1/4 cup unsweetened apple sauce
2 tablespoon ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup unbleached white flour
1 cup lite brown sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, salt
1 tablespoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips
1/3 cup chopped pecans or walnut – optional
3 teaspoons raw sugar – optional

Heat oven 350.

Blend Pumpkin, Soy milk, Applesauce, Flax Seeds and Vanilla until well blended. Set aside.

Mix together flours, sugar, baking powder, baking soda, cinnamon, salt and pumpkin pie spice in a large bowl. Add pumpkin mixture, and stir until well blended (add a little soy milk if mixture seems too dry).

Fold in Chocolate Chips and nuts if you are using them.

Spoon into greased muffin tins and top with raw sugar if using it.

Bake 28 minutes.



Filed under Baked Goods

Pumpkin Pie

I’m was dreaming of Thanksgiving yesterday.

So I made a Pumpkin pie.  I’ve never made a pumpkin pie before.

Vegan MOFO, Take 2.

The crust was a recipe from C’est La Vegan.

Vegan Graham Cracker Crust

6 tablespoons non-dairy margarine
1 1/2 cups vegan graham crackers,  crumbled
1/4 cup sugar

Melt the margarine.  Mix together graham cracker crumbs and sugar. Add the melted margarine and stir to combine.  Press the mixture firmly into your oiled pie plate.

Notes: I used a 9-inch pie plate.  There’s no need to pre-bake this crust.

The pie filling was adapted from

1 (16 ounce) can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 (12 ounce) package soft tofu, processed in blender until smooth

1. Cream pumpkin and sugar.
2. Add salt, spices, and tofu.
3. Bake at 350 for 60 minutes.
4. Chill and serve.

Good thing I tested this recipe out before the big day.   I forgot the silk tofu in the filling.  Ten minutes into the baking process, I remembered.  The filling was so good  that I was okay with eating this pie as a pudding if it didn’t firm up.  I licked the bowl clean.  YUM.

So, it didn’t firm up, but it was still delicious.  To be honest, I don’t know if it really needs the tofu.  But it does need to be firmer.  So next time I’ll remember the tofu and try a way to cut the sugar a bit.

On a random note.

I’m also dreaming of making eating this.

Sweet Potato Casserole

From C'est La Vegan

Eat well,


Filed under Baked Goods, Holiday