I’m not sure if I mentioned this but a few weeks ago I tried out a pumpkin muffin recipe that I had literally been saving for years. I was so pumped and pretty crushed when they ended up being disgusting.
So I decided to experiment myself and I have to say that these pumpkin carrot muffins are DELICIOUS:
Here’s what I did:
I mixed:
1 1/4 cup brown sugar
2 cups flour
1/2 tsp of both baking powder and baking soda
2 tsp of cinnamon
2 tsp nutmeg
I then mixed 1/2 cup almond milk with 2 tbsp molasses and then mixed that with:
3/4 cup Earth Balance Butter
2 Cups grated carrots (3 cups would be even better!)
1/2 can of pure pumpkin puree
Then I mixed the two together with a whisk.
I cooked for about 30 minutes at 350 and they were still soft and moist the next day!
Nawww, I get so upset when my experiments fail too but your imagination SAVED THE DAY with an even better recipe! It sounds awesome – like carrot cake in patty pans! I can’t wait to try them.
Yay! I’m so glad my experiment worked!
I have similar failures too! I love the combo of carrots & pumpkin: great flavour combo! Your muffins look so delectable & tasty too! 🙂
MMMMMMMMMMMM!
I am not a vegan but do cook, bake & eat vegan 5x/week. Come on over @ my blog & check it out! You have a cool blog here!
Thanks- they were great! I just say your blog, it’s a adorable!