Tony Vs Vegan Pumpkin Muffins

Totally delicious vegan pumpkin muffins.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray.

Step: 2

Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.

Step: 3

Whisk water and egg replacer together in another bowl until smooth. Stir in pumpkin puree and vegetable oil. Add fructose mixture; mix well to blend batter.

Step: 4

Spoon batter into the greased muffin tins, filling each cup halfway.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.


Per Serving: 142 calories; protein 1.6g; carbohydrates 27.7g; fat 4g; sodium 168.5mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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