Hello, pumpkin bread, meet gingerbread. When I was deciding how to use up what remained of a can of pumpkin puree, I couldn't decide if I really wanted to make pumpkin bread when I was really feeling like gingerbread. Oh, and how about making it vegan? With dried cranberries, whole wheat flour, and pecans? But not too healthy, so a little lemon icing on top. —weshook
pumpkin gingerbread muffins
2 1/2 cups
white whole wheat flour, or whole wheat flour
sugar, organic to keep truly vegan
vegetable oil, canola, olive...
corn syrup (or maple syrup)
pecans, finely chopped (I ground them in a coffee grinder)
juice of one lemon
In This Recipe
For the Muffins:
Preheat the oven to 375 degrees.
In a large bowl, stir together the dry ingredients and set aside.
In a 2-cup measuring cup, measure and combine the pumpkin puree, oil, molasses and syrup. It will be pretty full, but mine has room after the measurements to be able to stir together carefully. add this mixture to the dry ingredients and stir to combine.
Add the cranberries and pecans to the bowl. Add the boiling water and stir carefully. Don't splash yourself!
Line or grease muffin pans. Divide the batter into the cups.
Bake 20 minutes or until a pick comes out clean. Cool in the pans on a rack for 5-10 minutes and then remove the muffins and continue cooling on the rack. I ate a couple right away before icing them, but if you want to ice them, let them cool completely.
For the lemon icing:
In a small bowl, combine the powdered sugar, lemon juice and 1 teaspoon corn syrup. Stir until smooth. You may need to add a little water to get the right consistency. It should be too thick to drizzle but when you spread it the marks smooth out by themselves.