Squash is one of the best things about fall. It is so versatile, good in everything from soup to muffins. I made these muffins using pureed butternut squash, but you can use pumpkin also. And if you don’t have fresh, or some puree in your freezer, you can substitute canned pumpkin (not pumpkin pie filling).
Muffins are one of the easiest things to make vegan. Fruit or vegetable purees like pumpkin, applesauce and mashed bananas easily replace unhealthy ingredients like trans-fat filled margarine or shortening.
Vegan Pumpkin Muffins
1 1/2 c. whole wheat pastry flour
1/4 c. oat bran
1/8 c. ground flaxseed
1 tsp. baking soda
1 tsp. aluminum-free baking powder
1/2 tsp. sea salt
1/4 tsp. ground ginger
1/2 tsp. ground cloves
1 1/4 tsp. cinnamon
1 c. butternut or pumpkin puree
1 tsp. vanilla extract
2 T. coconut oil
1/2 c. agave nectar
1/4 c. chopped dates
Preheat oven to 350. Combine flour, oat bran, flaxseed, baking soda, baking powder, sea salt, ginger, cloves, cinnamon, . Add pumpkin, vanilla, agave, coconut oil and stir till just combined. Stir in dates. Spoon into buttered and floured cupcake pan. If desired, sprinkle with this optional crumb topping:
Topping:
1/2 T. wheat germ
1/2 T. brown sugar
1/4 tsp. cinnamon
1/8 tsp. ground cloves
Mix and sprinkle over muffins.
Bake 15-20 min. till toothpick inserted in middle of a muffin comes out clean. Cool on wire rack. Makes 11.
If you enjoy the occasional muffin, you may also like my recipes for vegan lemon muffins, and vegan blueberry banana muffins. There are also my strawberry surprise muffins which could be easily veganized if you wish.
Here are some other recipes using pureed squash, including bread , cookies, and pancakes.
Head on over to Stop and Smell the Chocolates for the Fall Fruit Festival where this recipe is linked. There are tons of recipes for pumpkins, apples, pears, cranberries and chocolate as well as some giveaways.
