Pumpkin Cranberry Muffins with Pecans and Maple Drizzle

muffins

These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors.

Makes 18-20 muffins

YOU NEED:

  • 1/2 cup vegetable or canola oil
  • 1/2 cup vegan sugar
  • 1 cup homemade pumpkin puree*
  • 1/2 cup plus 2-3 teaspoons soy milk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 cup all‐purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each of ground nutmeg and ginger
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup pecans, roasted and chopped
  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Line two standard‐sized muffin tins (12 muffins/tin) with paper liners.
  3. Mix all wet ingredients except maple syrup and 2-3 teaspoons soy milk in a large bowl and beat until well combined.
  4. Whisk together dry ingredients except powdered sugar, cranberries, and pecans in separate bowl.
  5. Mix dry ingredients into the wet ingredients until just combined. Do not over mix.
  6. Stir in dried cranberries and chopped pecans.
  7. Fill muffin cups approximately 2/3 full. Remove extra paper liners that are not filled, or re-distribute batter to fill all spaced equally.
  8. Bake for 20 minutes or until toothpick inserted in center of a muffin comes out clean. Remove from pan and allow to cool.
  9. Blend reserved powdered sugar, maple syrup, and 2 teaspoons soymilk in a small bowl until free of lumps. Add more soymilk in drops if necessary until a thin drizzle is achieved. Use a teaspoon to pour maple drizzle onto each muffin.

*Homemade Roasted Winter Squash Puree

Don’t reach for the can – roast your own winter squash such as pumpkin, acorn, butternut, or delicata for a deliciously satisfying homemade puree.

To Prepare: Preheat oven to 350 degrees F. Cut squash in half, remove seeds, and place face down in a roasting pan filled with 1/4-inch of water. Roast squash for one hour or until very soft, flipping halfway through. Remove flesh and mash or blend for puree.