Vegan Pumpkin Birthday Muffins

April 25, 2016
0 Ratings
  • Makes 18 muffins
Author Notes

I made these today recently for my vegan teenage son. They are a vegan version of my Birthday Muffins and they were great! Xantham gum and ground flax seed stand in for the eggs.
These would be great with pecans baked in - or on top! Now I need to figure out a yummy vegan spread to eat these with. —Sadassa_Ulna

What You'll Need
  • 2 cups AP flour
  • 1 cup Sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Xantham gum powder
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground cloves
  • 3 tablespoons Ground flax seed mixed with 1/4 cup water
  • 1/3 cup Vegetable oil
  • 1/2 cup Pumpkin
  • 1 teaspoon Orange or lemon zest
  • 1 cup Almond milk
  1. In a small bowl or mug, whisk together ground flax seed and 3 Tablespoons water. Allow to sit a few minutes.
  2. Preheat oven to 400 degrees. Line 18 muffin tins with paper baking cups.
  3. In a medium mixing bowl, mix together the first 7 ingredients. In a separate bowl mix all wet ingredients; add lemon zest and flax seed mixture.
  4. Add wet mixture to dry mixture and stir by hand to until well mixed.
  5. Pour batter into the prepared muffin tins, filling each about 2/3 full.
  6. Bake 20-25 minutes.

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Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

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