Recipe: Pumpkin-Cranberry Muffins with Pecans and Maple Drizzle
- by bonappetit
These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors. Makes 18-20 muffins.
- 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
Preheat oven to 350 degrees F.
Line two standard-sized muffin tins (12 muffins/tin) with paper liners.
Mix all wet ingredients except maple syrup and 2-3 teaspoons soy milk in a large bowl and beat until well combined.
Whisk together dry ingredients except powdered sugar, cranberries, and pecans in separate bowl.
Mix dry ingredients into the wet ingredients until just combined. Do not over mix.
Stir in dried cranberries and chopped pecans.
Fill muffin cups approximately 2/3 full. Remove extra paper liners that are not filled, or re-distribute batter to fill all spaced equally.
Bake for 20 minutes or until toothpick inserted in center of a muffin comes out clean. Remove from pan and allow to cool.
Blend reserved powdered sugar, maple syrup, and 2 teaspoons soy milk in a small bowl until free of lumps. Add more soy milk in drops if necessary until a thin drizzle is achieved. Use a teaspoon to pour maple drizzle onto each muffin.