Maynard S. Clark's Veggie and Boston Blog talks about vegetarian topics AND Boston-related topics, often intersecting them interestingly.
Maynard S. Clark is a long-time and well-known vegan in Greater Boston, who often quips in his 'elevator pitch':
"I've been vegan now for over half my natural life, longer than most human earthlings have been alive."
Wednesday, October 27, 2010
PCRM Vegan Recipe of the Week: Pumpkin Spice Vegan Muffins
October 27, 2010
Pumpkin Spice Muffins
These moist and delicious fat-free muffins are great for breakfast or afternoon snack.
Makes 10 muffins
2 cups whole wheat flour or whole wheat pastry flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1 15-ounce can solid-pack pumpkin pur�e 1/2 cup water 1/2 cup raisins vegetable oil spray
Preheat oven to 375 F.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Add pumpkin pur�e, water, and raisins. Stir until just mixed.
Spoon batter into vegetable oil sprayed muffin cups, filling to just below tops.
Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes in pan. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
Calories: 158 Fat: 0.6 g Saturated Fat: 0.2 g Calories from Fat: 3.6% Cholesterol: 0 mg
Protein: 4 g Carbohydrates: 37.1 g Sugar: 15.8 g Fiber: 4.5 g