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February 27, 2011

Vegan Pumpkin Muffins

1 3/4 cups flour
1 1/8 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin, fresh/canned
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup olive oil
1 tablespoon molasses

Mix dry and ingredients separately and then add together. Bake at 200C for 20 min.

Unfortunately these just came out of the oven a disaster! They taste soooo yummy but they are stuck to the paper lining and are gooey on the inside- and they have been in the oven for 75 minutes now. I believe we are having a problem with the measurements and the measuring instruments we are using. Also we used fresh pumpkin ( which is better than canned) however I have only used canned pumpkin, which is readily available in America. Canned pumpkin is hard to find here (we have not found it as of yet) nonetheless, we will attempt again until we get it right :))

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