I am one of those people that constantly needs a goal. I hate working towards ambiguity.
So, when I happened upon Health Month, I was pretty excited. This website is designed for me (not really, but it fits into my life perfectly).
December is my first month for this challenge. I picked three goals.
- Eat greens at least 5 days a week.
- Put $10 in a jar at least 1 day a week.
- Floss every day.
Must buy floss later! I don’t want to start off on the wrong foot!
This past week, I went on a vegan baking binge! I made chocolate chip cookies, pumpkin spice cookies, and peanut butter banana cookies. Yes, that is a lot of cookies. No, I thankfully didn’t eat them all!
So with all that cookie baking and half a can of pumpkin in the fridge, I wanted to try something new: Vegan Pumpkin Muffins.
Makes 48 mini-muffins
- 3 cups whole wheat flour
- 3/4 cup sugar
- 1 1/2 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 1/2 cups pumpkin (1 1/2 cans)
- 3/4 cup water
- Preheat oven to 375ºF. Grease mini-muffin pan.
- Mix first six ingredients (flour through nutmeg) in a large bowl.
- Add pumpkin and water to dry ingredients. Stir until incorporated.
- Spoon batter into muffin pan (filling almost all the way).
- Bake 15 to 20 minutes, until a toothpick inserted comes out clean. Allow to cool for five minutes in pan before moving to wire cooling race to cool completely.
I made these for a Christmas dinner, so I allowed them to cool completely and then put them in baggies and threw them in the freezer. I plan on putting them back in the oven for a spell when the time comes to thaw them, but I’m still thinking on that!