This morning we woke up to the first snow of the year. Perfect morning for Pumpkin Muffins with a nice hot cup of Coffee!
Many years ago, I got interested in making my own mixes. But, most available mix recipes are Omnivore, and that doesn't help me with a vegan diet. Over the years, I developed a few mixes of my own, that fit my way of eating. This mix is 100% whole grain, and no-oil-added!
This muffin mix makes enough for about 8 dozen mini muffins (so you can bake muffins eight different times!). If you like, you can make 1/2 the recipe if you're a single vegan, or cooking for a small family.
Versatile Vegan Mini Muffin Mix
Mix together
8 cups whole wheat pastry flour *
2 cups turbinado sugar or other sugar of your choice
4 Tablespoons baking powder
2 teaspoons Salt
2 teaspoons cinnamon
4 Tablespoons arrowroot powder (Cornstarch may be used as an emergency substitute)
After all the ingredients are in your chosen container (see below) close securely and shake well to evenly distribute contents.
Store in pantry in cooler house temperatures, or if mix will be used in a month or less. For longer storage, or in very warm weather, store in fridge or freezer.
* The King Arthur website says Whole Wheat Pastry Flour & Graham Flour are the same thing. It's a lower-protein whole wheat flour, that produces a lighter, more tender product than traditional whole wheat flour.
I have made mixes in two types of containers:
The first is a Gallon Zipper-Type Freezer bag. Filling it is so much easier if you put it inside a #10 can, or a small bucket, and fold the edge over, like so:
The second method I have used (my current favorite) is to use a large plastic canister from the dollar store. I list the ingredients for the mix on tape on the outside (you could use pretty labels if you prefer)
And, I put the name of the mix, along with mixing and baking instructions on the lid. That way, I can leave the cookbook (or website) alone next time I cook!
To make muffins:
Preheat oven to 400 degrees
Combine and stir until just mixed:
1 cup Vegan Muffin mix
1/4 cup pumpkin puree (from a can or homemade)
1/4 teaspoon pumpkin pie spice
1 Tablespoon oil may be added, but it is strictly optional - I usually leave it out.
Then add:
Water as needed for thick, but pourable consistency (about 3/4 cup)
and a handful of one or more of these:
chopped dates
nuts
raisins
chocolate chips
Drop by Tablespoons into oiled or sprayed Mini muffin pans
(makes 1 dozen per batch)
bake 400 Degrees, 15 to 20 minutes
If you prefer, you may make 6 regular-sized muffins from this batter, or you can double the recipe for a dozen large muffins. If making larger muffins, bake for 25 to 35 minutes.
(Since this is vegan, my little one could enjoy licking the mixing bowl, without me having to worry about salmonella poisoning!)
*I like to sprinkle Cinnamon sugar inside the muffin cups before filling them, and also on top of the muffin batter. It adds eye and taste appeal!
Enjoy!
More Muffin varieties to come . . . .
I calculated the nutrition in this mix on https://recipes.sparkpeople.com/recipe-calculator.asp
Nutrition Facts
Assuming that the recipe yields 10 cups (8 cups white whole wheat flour plus 2 cups white sugar is most of the bulk)
Then each cup (which makes about a dozen mini-muffins) should have:
Amount Per Serving
- Calories 488.5
- Total Fat 1.6 g
- Saturated Fat 0.0 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1,050.2 mg
- Potassium 3.4 mg
- Total Carbohydrate 102.4 g
- Dietary Fiber 9.9 g
- Sugars 39.9 g
- Protein 12.8 g
This is being shared on
Food on Fridays: Finger Foods
Traffic Jam Weekend
This is one of my favorite everyday breads. I like a few things about it: I can make it without using the oven, so in the summer it doesn't heat up the house. I can make it without letting the dough rise, and without preheating the oven. And, it is one of the most appealing ways I know to eat whole wheat bread! 
