Lenten Pumpkin Muffins
12 servings
40 minutes
Vegan pumpkin muffins are a refined blend of tenderness and spice inspired by Greek cuisine. They create a cozy feeling of home baking, filling the house with warmth from cinnamon, nutmeg, and allspice. At their core is rich pumpkin puree that adds moisture and deep flavor, while honey provides a light sweetness. These muffins are perfect for vegan diets, free from dairy and eggs while remaining incredibly airy. A wonderful option for morning coffee, afternoon snacks or cozy evening tea time. An extra touch is the crunchy pumpkin seeds adorning the tops of the muffins, adding textural variety. The taste of this pastry evokes an autumn stroll in the park where the scent of leaves and spices fills the air. The simplicity of preparation makes them accessible to everyone while their rich and harmonious flavor captivates from the first bite.
1
Preheat the oven to 200 degrees. Lightly grease a muffin pan (about 12 pieces) or line it with parchment paper.
2
Sift flour, sugar, baking powder, salt, and spices into a large bowl. In another bowl, mix puree, oil, milk, and molasses/syrup. Combine the contents of the two bowls and mix.
- Wheat flour: 1.8 glass
- Sugar: 1 glass
- Baking powder (raising agent): 1 tablespoon
- Salt: 0.3 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 0.5 teaspoon
- Ground cloves: 0.1 teaspoon
- Ginger: 0.3 teaspoon
- Pumpkin puree: 1 glass
- Soy milk: 0.5 glass
- Ground allspice: 0.3 teaspoon
- Vegetable oil: 0.5 glass
- Honey: 2 teaspoons
3
Fill the form 2/3 full, sprinkle with seeds if used, and place in the oven for 18–20 minutes, or until a toothpick comes out clean.
- Pumpkin seeds (pepitas): to taste
