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Sunday Baking: Vegan Pumpkin Muffins

I love to bake; I feel so productive and when I do it. I think it sort of makes me feel like a good mom, too.

I haven’t been baking very often what with the packing and blogging and parenting, but today I made time. I found a recipe for Pumpkin Muffins that sounded dee-lish, and I healthified it, and it was STILL delish. I can’t resist healthifying recipes.

It turned out with all the healthy changes, the muffins are now vegan-friendly. That wasn’t my goal, just a nice benefit.

Pumpkin Muffins (good for breakfast, travel, or any time)

• 1 can pumpkin
• 2 cups wheat flour
• 1 cup rolled oats (I found we were out of rolled oats, so I used 3/4 cups white flour and 1/4 cups wheat germ)
• 1 ripe banana
• 1 1/2 TBSP milled flax seeds mixed with 4 1/2 TBSP water (if you don’t have this, just substitute one or two eggs)
• 1 1/3 cup sugar
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp salt
• 1/2 cup applesauce (the one I used was pomegranate applesauce, but you needn’t be that fancy if you don’t have it on hand)
• about 1/4 cup oil

Mix the wet ingredients in one bowl and the dry in another. Combine and stir it up until it is homogeneous.

Bake in a 350 degree oven for 20-25 minutes, or until done!

These came out so good; my mother (who hates cinnamon) enjoyed them, and even Jojo (who doesn’t eat much that isn’t a marshmallow) ate an entire pumpkin muffin of his own volition! Since they are egg and milk free, even baby Deak was able to partake (with gusto).

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