Thursday, October 24, 2013

Vegan Pumpkin Muffins


So just as I promised, here is the recipe for those scrumptious muffins I mentioned last week. If you missed that post, you can read it here.

The mix of pumpkin, cinnamon, cranberries, and cardamom make these muffins absolutely perfect for fall. And the flax seeds used as an egg substitute add an extra ounce of nutrition, which made me feel a teeny bit better about eating four *ahem* in one sitting.


1 box spice cake mix
1 can pumpkin
1 c. rolled oats
1/3 c. of dried cranberries (or your favourite dried fruit!) 
4 oz apple sauce
2 Tbsp ground flax mixed with 6Tbsp warm water set aside (egg substitute)
3 Tbsp chia seeds
1 tsp cinnamon
¼ tsp of each of the following – nutmeg, allspice, cloves, ginger, cardamom
1tsp vanilla

Splash of vanilla almond milk (if needed)

*Preheat oven to 350 degrees* 
Prepare muffins tins with paper liners &/or nonstick spray coating.  
Mix all ingredients until blended. Scoop into lined muffin tins about 2/3 full.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.  
Allow to cool. Enjoy as is (which is what I opted for most days)*, or to make it extra sinful top with vegan "cream cheese" frosting.

Vegan "Cream Cheese" Frosting

           ¼ cup Vegan butter alternative
                 ¼ cup Vegan cream cheese
                 ¼ c. brown sugar
                 ½ tsp cinnamon
                 2 cups powdered sugar
                 2 Tbsp. vanilla almond milk
 Mix together the butter and cream cheese until creamy and well-blended (no clumps).  Add brown sugar and cinnamon & blend. Add powdered sugar and blend until fluffy. Thin with almond milk if needed.
*Serving Suggestion: Best when served with hot tea and a good book.

Happy Fall, enjoy!


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