I've sadly never heard of the Weekend Breakfast Blogging event, even though it started over a year ago. I'm happy I stumbled across it though and can't wait to see the round up for this month's theme which is balanced breakfast meals. I'm always looking for new and healthy ideas for breakfast (that can be used for snacks too!) and the bonus is that everything for this challenge has to be vegetarian. I think my muffin does a good job of meeting the balanced meal requirements, especially if paired with a yogurt. It has pumpkin and raisins (vegetables and fruit), whole wheat flour (grains), and pecans (protein). And to top it all off, it's healthy!
I've been making a lot of things from Vegan with a Vengeance recently, including corn chowder. I'm trying to cut back on dairy and eggs, so I've been turning more often to my vegan cookbooks and finding yummy recipes. These pumpkin muffins are really moist and soft, and very delicious. Since a can of pumpkin is about 1 3/4 cups of pumpkin (and the recipe only calls for 1 cup), the second time I made these I attempted to replace the applesauce with extra pumpkin. That really did not work out so well. I need a pumpkin recipe that uses up the whole can! (Or I could approximately double this one.)
If this sounds good, you might also like:
Whole Wheat Blueberry Muffins
Healthy Banana Bran Muffins
Pumpkin Banana Muffins
Pumpkin Pecan Raisins Muffins
Adapted from Vegan with a Vengeance
Makes 12 muffins.
1 cup whole wheat flour
3/4 cup whole wheat pastry flour*
1/4 cup sugar
1 tbsp baking powder
1/8 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves**
1 cup pureed pumpkin (fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup applesauce
1 tbsp molasses***
1 cup chopped pecans
1/2 cup raisins
Preheat oven to 400F. Lightly grease a 12 muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, applesauce and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
*I think I might've used 1 3/4 cups of whole wheat flour, no whole wheat pastry flour but I'm not sure. So to be on the safe side, I'd say use some whole wheat pastry flour so the muffin isn't too dense.
**If you have pumpkin pie spice, replace the cinnamon, nutmeg, ginger, allspice and cloves with about 2 1/2 tsp of pumpkin pie spice.
***Original recipe called for 2 tbsp but I am not a huge molasses lover. I might cut it back to 1/2 tbsp next time.