Friday, October 2, 2009

Vegan MoFo Day 2: Pumpkin Spice Muffins

Cookbook: Babycakes
Author: Erin McKenna

Result: It probably does not pay to be a cheapskate. I opted to leave out the xanthan gum in this recipe because it was $10 at Whole Foods, and I was not in the mood to pay that much. I used some ground flax seeds mixed with water to replace it (as a binder), and that worked OK, but the batter was kinda runny and lumpy. Not sure if that was because of the xanthan/flax switch up, or the recipe itself.

I chose this recipe because I was craving some pumpkin muffins, as it is now October, and I find very few things more adorable or perfect than pumpkins. I looked through a few of my cookbooks, but every recipe I found called for a lot of sugar. This one only called for 2/3 cup of agave nectar, and 1/2 cup of coconut oil. The muffins were a little less sweet than your traditional pumpkin muffin, and I would probably throw some raisins or chocolate chips in next time. But, all in all they turned out moist and pumpkin-y, and made 16 muffins! Pumpkin muffins for breakfast for all, all week!


  1. Say! Those look pretty good!

  2. My lord these sound great! I'm going to work on altering my old recipe.