Pumpkin Spice Muffins

While I'm at it, I thought I'd mention that I made the very same muffins I posted below, but with pumpkin puree.  And spices.  They have a bit of a softer crumb.

I like to make batches of muffins and store them in the freezer for breakfast and for hiking snacks.


Pumpkin Spice Muffins

2 c. white whole wheat flour
1.5 t. baking soda
pinch of salt
1/2 t. cinnamon
1/2 t. ginger

1/4 t. cloves

1/4 t. nutmeg
1 c. (approx.) of pumpkin puree
1 c. granulated sugar
1/2 c. canola oil

1 flax egg (3 T. water mixed with 1 T. flax meal and set aside for a few minutes to thicken) (probably 1 regular egg would work fine, too)
1/3 - 1/2 c. water
1 t. vanilla extract


Preheat the oven to 350 degrees.

Mix the  flour, baking soda, salt, and spices in one bowl.  

In another bowl, mash the pumpkin together with the oil and sugar.  Add the water, flax egg, and vanilla extract, and stir.

Add the dry ingredients.  With muffins, it's important that you don't overmix, or you'll get rubbery bottoms.  Stir until just mixed.

Grease a 12-cup muffin tray.  I use an ice cream scoop to put the mixture into each tin.  Sprinkle the tops with a pinch of demerara or large-crystal sugar.

Bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean.

Note:  The idea for this recipe was inspired by The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Treats by Colleen Patrick-Goudreau.