I know I have been AWOL for a while now, but back here to make amends.
With 3 desserts lined up with Fall / Autumn fruits this week, its the best way to remedy a long absence from my dear readers and this blog, of course !
Without much ado, dig into this seemingly deceptive plain VEGAN muffin thats bursting with flavour and health. I do love pumpkin puree as one of the eggless substitutes, and not just Fall, we get pumpkins / squash through the year so thats a blessing by itself & I tend to make this amazingly delicious DIY Homemade Pumpkin Puree. I dont need to use the canned puree, but if you wish you can use the unsweetened version.
Other recipes using Pumpkin puree are:
Wholewheat Chocochip Pumpkin Quick Bread (Can you go wrong there ? :-))
Almost Vegan Pumpkin and Chocolate Cake (yummm, yes!!)
More Muffin varieties on the blog (Well, as you can see we are quite the muffin-loving family :D)
- Spicy Cinnamon & Pepper Muffins
- Eggless Morning Glory Muffins
- Wholewheat Orange Choco chip Muffins
- Wholewheat Jaggery Ragi Choco Muffins | Vegan Snacks
- Almond meal Muffins with Oats and Honey
- Eggless Choco chip Coconut Muffins & Bread – 2 recipes
- Wholewheat and Finger millet -Choco walnut muffins
- Triple Chocolate Cupcakes
- Sugarfree Dates n Almond Muffins
Today’s muffins are half APF and half wholewheat, but you can go either the whole way ! Lets get baking, then. Shall we ?
Prep time : 10 mins, baking time : 22-24 mins, Makes : 8 muffins
What you need:
- APF – 1/2 cup
- Wholewheat flour – 1/2 cup
- Almond flour – 2 TBSP (I love the nuttiness but you can skip this and adjust the liquid accordingly)
- Baking powder – 1 tsp
- Baking soda- 1/2 tsp
- Cinnamon powder – 1/2 tsp (totally optional.)
- Homemade Pumpkin Puree (unsweetened) – 1/2 cup + 1 tsp
- Brown sugar / Palm sugar – 2/3 cup (adjust sweetness)
- Neutral Oil – 2/3 cup
- Raisins – 1 TBSP
- Vanilla essence – 1/2 tsp
How to make:
- Preheat oven to 170C and line the muffin pans. Sieve the dry ingredients thrice over in a large bowl and keep aside.
- Now add the sugar to the puree and fold well, then add the rest of the wet ingredients and fold in till sugar melts and you have a pourable consistency. Add the dry ingredient mix and slowly fold till no dry streaks remain. You may need to adjust the liquid based on the pumpkin puree consistency.
- If using dairy, add a tsp of milk to adjust if too dry (I didnt need to)
- Spoon 3/4 of the muffin cups, top with few more raisins.
- Bake for 20-22 mins till a skewer comes clean.
- Serve warm (leftovers well for upto a week).
Sending this to BM #82 under “Fall Desserts” theme !