Not too long ago, I got a great recipe for Pumpkin Muffins from a fellow vegan baker, who found it on Allrecipes.com. I have been wanting to try it, but with all the yellow squash around this time of year, I decided to put a spin on it and try to use that instead of the pumpkin. Did it work? Yes, but the vote around the house is that pumpkin muffins are still yummier. Maybe that’s why we don’t see too many baking recipes for yellow squash?
Anyway, I want to blog the good AND the not so good. I’m going to give these muffins a solid “B” – yummy enough to eat up what I made but probably not enough to make again.
2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar (I got on my maple syrup kick again and used 1 cup raw cane sugar and 1/2 C maple syrup)
1 cup canned pumpkin puree (I used 1 cup pureed yellow squash)
1/2 cup applesauce (I used 1/4 cup safflower oil and 1/4 cup applesauce to make them taste more rich – it worked!)
1 1/3 cups all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- Preheat oven to 350 degrees F. Lightly grease one 9×5 inch loaf pan or muffin pan.
- Whisk together flax seed meal and water. Mix in sugar, pumpkin (squash) and apple sauce (and oil).
- In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin (squash) mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 65 to 70 minutes for bread, 25-30 minutes for muffins, until a toothpick inserted into center of the loaf comes out clean.
Watch for this same recipe in pumpkin form coming soon!