When looking for another recipe, I came across this recipe for pumpkin muffin recipe. It comes from my daughter's kindergarten class at her Montessori school. The teacher supplied the recipe and I volunteered to help the kindergarteners make them. If I remember correctly, it went smoothly and students loved making them. My daughter is now 16 and a junior in high school.
Vegan Pumpkin Muffins
These are sweet enough on their own, but I add a little Maple Glaze if I want to decorate them a bit. I have served these as a vegan option at Thanksgiving.
2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar
1 cup pumpkin
1/2 cup applesauce
1 1/3 cup all purpose flour
1/3 whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1. Preheat oven to 350ºF. Line muffin tin with cupcake liners; set aside.
2. In a medium size mixing bowl, whisk together flax seed meal and water. Mix in sugar, pumpkin, and applesauce: set aside.
3. In a large mixing bowl, whisk together all purpose flour, whole wheat flour, baking soda cinnamon, salt baking powder, nutmeg, and cloves. Add pumpkin mixture and stir until well combined, but be careful not to over mix. Pour batter into prepared muffin tin.
4. Bake in a preheated oven for 15-20 minutes or until a toothpick inserted into the center of one muffin and comes out clean.
Maple Glaze
1 cup powdered sugar
2 tablespoons maple syrup
1/8 teaspoon maple extract (optional)
1-2 teaspoons water
Whisk together all of the ingredients, except water. If glaze is too thick, add water 1/2 teaspoon at a time until desired consistency is achieved.
Makes 12 muffins
Enjoy!
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