Vegan Pumpkin and Cranberry Muffins Recipe - Modified

My first attempt at Isa Chandra Moskowitz's Vegan Pumpkin Muffin didn't fare well. They were undercooked and dense. I was pretty sure the cranberries added too much moisture to the basic recipe.

A small adjustment (1/2 the soy milk) and an ingredient substitution (substitute 1/2 of the oil with apple sauce) gave better results. I think baking them longer helped too. 

Here's the modified recipe.

Vegan Pumpkin and Cranberry Muffin

Ingredients

1 3/4 cups King Arthur all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (not pie mix)
1/4 cup soy milk (reduced from original recipe's 1/2 cup)
1/4 cup vegetable oil (reduced from original recipe's 1/2 cup)

1/4 cup natural apple sauce (to reduce original recipe's vegetable oil)

1 cup whole fresh cranberries
2 tablespoons maple syrup (original recipe is molasses)

Directions

Preheat oven to 400°F. Use paper muffin liners or lightly grease a twelve-muffin tin.

Roughly chop the cranberries. I like larger chunks of cranberry in the muffin. 

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, apple sauce, chopped cranberries, and maple syrup. Mix together the wet and dry ingredients.

Evenly fill the muffin cups. Mine ended up about three-fourths full. Bake for 25 to 28 minutes, until a toothpick or knife inserted in the center comes out clean.

Nutritional Information


Per Muffin
Calories 193.6
Total Fat 2.9 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 175.8 mg
Potassium 93.4 mg
Total Carbohydrate 41.2 g
Dietary Fiber 1.8 g
Sugars 24.2 g
Protein 2.4 g