Allergy Mums / Support for families with allergies

publication date: Oct 18, 2016

Vegan Pumpkin and Candied Ginger Muffin

Vegan Pumpkin and Candied Ginger Muffin

 It's Halloween, so of course we have pumpkins in the house! However, one of them is for eating, not carving. Molly was appalled; until she tried one of these wonderful pumpkin and candied ginger muffins. I've left these plain, and wouldn't in a million years put icing on them, but I might dust them with icing sugar if I was feeling extravagant!

Free From: Dairy, Egg, Soya, Nuts

Contains: Gluten


3/4 cup mashed pumpkin (cook in boiling water until soft - about 10 mins - and mash)

4 1/2 cups self raising flour

1/4 cup dark treacle

1 cup lightly packed brown sugar

1 tsp baking powder

1 tsp baking soda

1 1/3 cup melted non dairy margarine (I use Pure Sunflower)

1 1/3 cup non dairy milk (I use Rice Dream)

1 tsp cinnamon

3 tps ground ginger

1 tsp lemon zest

1/4 cup chopped candied ginger


Preheat oven to 180°C, 350°F. Line a muffin tin with cases so you are ready to go when the batter is ready.

In a large mixing bowl combine flour, baking powder, baking soda, brown sugar, cinnamon and ground ginger.

Then add in the mashed pumpkin, melted margarine, non dairy milk, treacle and lemon zest. Mix for about 30 seconds until combine. Then stir in the candied ginger.

Fill your muffin cups 2/3rds full and bake for about 20 minutes or until a toothpick comes out clean. Leave to cool in the pan for 5 minutes before moving to a wire rack to cool.




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