Saturday, October 19, 2013

pumpkin orange ginger muffins

A couple weeks ago, I found these mini loaf pans in my cabinet and decided to make this year's first pumpkin muffins. Since the pumpkin is so mild, I spruced up the flavors with orange and ginger.

1 cup canned pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup safflower oil
1 1/2 tsp vanilla
1/4 tsp (slightly packed) orange zest

1 1/2 cup white unbleached flour
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp salt
1 tsp ginger powder
1/4 tsp allspice

1 tsp apple cider vinegar
1/2 cup soy milk

sugar for topping

Mix the soy milk and vinegar together, set aside. Mix the other wet ingredients together in a bowl. Whisk the flours and other dry ingredients together in another bowl and then add them into the wet ingredients. Stir, and add the soy milk and vinegar. Don't over mix, it's fine to see traces of flour. Spoon into a muffin tray that has been lined with papers and sprinkle with sugar.  
Bake at 350 for about 15-20 minutes.  makes 12

Brielle liked them so much, soon I was making another dozen. Remember to fill the muffin liners only 3/4 full. This allows the muffins to rise properly. And to reheat, it's best to use the oven. And a good slathering of earth balance never hurts either.

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