Vegan Whole Wheat Fat-Free Maple-Kissed Pumpkin Muffins Recipe

Written by Lindsay Nixon

This recipe comes from my e-cookbook Pudge-Free Holidays. It uses up left over pumpkin or sweet potato and brings Autumn right to life with a touch of cinnamon and a kiss of maple. A similar version (though slightly different and a bit simpler) is in my cookbook.

sweet potato muffins

Maple Kissed Sweet Potato Muffins Recipe

Servings: 12

Description:

This recipe originally appeared in my e-cookbook, Pudge-Free Holidays. A similar but simpler version is in my cookbook (called "Maple Muffins). You can substitute 1 cup pure pumpkin puree for the sweet potato.

Ingredients:

2 prepared flax eggs
1½ cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
¼ tsp salt
¾ cup light brown sugar
1 cup sweet potato, mashed
¾ cup unsweetened applesauce
¼ cup pure maple syrup

Instructions:

Preheat oven to 350 F. Lightly grease muffin pan or spray paper cups with oil-spray to prevent sticking. In a small bowl, prepare "eggs" and set aside. Whisk flour, baking powder, baking soda, pumpkin pie spice and sugar together in a large bowl. Add sweet potato or pumpkin, applesauce and maple syrup on top. Then add "eggs" and stir until just combined. Gently spoon the mixture into the cups or pan, filling 3/4 of the way. Baking 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Posted on October 1, 2009