Pumpkin and Berry Muffins

[ 0 ] October 19, 2013 |


Pumpkin Berry Muffins

These  pumpkin and berry muffins are  pleasantly spiced. Although there are no eggs or  butter  the muffins are fluffy and have the right amount of lightness.

Fall is here. I don’t bake much in the summer; it’s  too hot in Florida. But when comes October, the weather cools down a little bit and we can finally open the windows again. And  then, I start thinking about pumpkin, the smell of  cinnamon and nutmeg. When baking, these aromas fill my house with a warm feeling of childhood memories.

When baking, I often try to reduce the fat content. In this recipe for pumpkin and berry muffins, I use firm tofu to replace the egg. MORI-NU ORGANIC SILKEN TOFU (FIRM) is the one I use for the muffins.

It was a big hit. Make sure you mash the tofu real good. I use a potato masher to mash the tofu and pumpkin puree together.

They are moist and tender  and taste lovely.

I have baked these  muffins in a pumpkin cupcake pan that I have bought at William Sonoma last year. Any regular muffin pan will work.

Pumpkin and Berry Muffins
Serves: 12
  • 1 15-ounce can pumpkin puree
  • ½ cup agave syrup
  • ½ cup canola oil
  • 1½ teaspoon vanilla
  • ½ cup firm tofu, mashed
  • 3 Tablespoons orange juice
  • 1½ cups all-purpose flour
  • 1½ cups whole wheat pastry flour
  • 1 Tablespoon + 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup dried cranberries
  • ½ cup golden raisins
  1. Preheat oven to 350F. Lightly grease a 12-cup muffin pan or line with paper liners.
  2. In a large bowl, mix pumpkin puree, agave, canola oil, vanilla, tofu and orange juice.
  3. In a separate bowl, sift the flours, baking powder, cinnamon, pumpkin spices, salt.
  4. Add dry ingredients to the pumpkin mixture and stir just to combined. Fold in cranberries and raisins.
  5. Spoon mixture into prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Nutrition Information
Serving size: 12

Pumpkin puree plays a starring role in fall  desserts, but you should consider making it a more regular part of your diet. The bright orange flesh of a pumpkin is loaded with fiber and key vitamins and minerals. It’s also easy to use pumpkin puree in a variety of recipes from sweet to savory.

Pumpkin Berry Muffins


Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Desserts, Sweets, Vegan

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