Mary McDougall’s Pumpkin Walnut Muffins

Name: Mary McDougall’s Pumpkin Walnut Muffins
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters canned pumpkin; 118 milliliters dark brown sugar; 2 teaspoons Ener-G Egg Replacer; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 59 milliliters molasses; 59 milliliters raisins; 0 teaspoons salt; 59 milliliters soy milk (see note below); 177 milliliters unbleached all-purpose flour; 118 milliliters coarsely chopped walnuts; 237 milliliters whole wheat pastry flour

Mary McDougall’s Pumpkin Walnut Muffins is a vegan morn meal. This recipe serves 12. One serving contains 171 calories, 3g of protein, and 4g of fat. A mixture of molasses, ground nutmeg, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Whisk the Egg Replacer with 1/4 cup warm water in a small bowl until frothy, then set aside. In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt. Stir in the walnuts and raisins. In a separate bowl, stir together the pumpkin, Lighter

Ingredients you will need

Baking Soda

Egg Replacer

Brown Sugar

Cinnamon

Pumpkin

Raisins

Walnuts

Nutmeg

Water

Wheat

Salt

Equipment you will use

Whisk

Bowl

Bake (or apple sauce), molasses, and soy milk until no lumps remain.

Ingredients you will need

Applesauce

Molasses

Soymilk

Equipment you will use

Oven

Add the reserved Egg Replacer. Stir this mixture into the flour mixture just until combined. Spoon the batter into the prepared muffin cups and bake for 30 minutes, or until they are golden and a wooden pick inserted in the center comes out clean. Set the pan on a rack to cool completely before removing the muffins from the pans.

Ingredients you will need

Egg Replacer

All Purpose Flour