I have no idea how this has happened, but I am once again baking. These muffins turned out so well that I had to put them up here. They’re absolutely delicious AND eco-friendly. WOO!
Almond Pumpkin Muffins
(Adapted from Pumpkin Cranberry Loaf-Go Green Get Lean)
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- A good dash of cinnamon
- A dash of salt
- 1 cup Unrefined Sugar
- 1 cup Canned Pumpkin
- 1/2 cup Vanilla Soymilk
- 1/4 cup Unsalted Butter, softened–> (use Earth Balance for a vegan-friendly version)
- 1/4 cup Orange Juice
- 1 large Egg –> (add a mushed banana for the vegan version)
- A handful of Almonds, chopped
- Almonds, not chopped to top muffins
Makes ~12 Big Muffins
Preheat oven to 350. Place muffin cups in a muffin tin.
Combine flour, baking powder, baking soda, cinnamon, salt, and 1/2 of the sugar. In a separate bowl, combine rest of sugar, pumpkin, soymilk, butter, orange juice, and egg. Add to the flour mixture and combine. Then fold in chopped almonds.
Pour into the muffin cups and top with the not chopped almonds. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.