Pumpkin Scone Muffins

 

I’ve had this recipe in my recipe binder for ages.   It’s from Students Go Vegan Cookbook (take a look at the book in my recommendations  here).  It’s pumpkin and cranberry season, so it was time I tried these.  These are scones, so they’re not super sweet.  You can always add more sweet to taste.  My family loved them a little sweet.  They were great with a little bit of vegan margarine.  Instead of doing the usual scone, I baked them in a muffin tin due to laziness, but the  Weight Watchers community knows this equation:

MUFFIN TIN = PORTION CONTROL.

 

Here’s the recipe:

In a large bowl, combine 1 and 1/2 cups of whole wheat pastry flour, 1/2 cup cornmeal, 2 tsp baking powder, 1/4 tsp salt; mix in 1/2 cup dried cranberries.
In a medium bowl or food processor, combine 3/4 cup of canned pumpkin, 3/4 cup unsweetened almond milk, 1/4 cup canola oil, 1/4 maple syrup.
Add the wet mixture to the dry and stir to combine, but do not over mix.
Pour about a quarter cup of batter into each cup of a 12 count muffin tin lightly coated with cooking spray.
Bake at 450 for 12 to 15 minutes.

12 muffins.  Weight Watchers Points Plus value:  4

PumpkinVegan