Vegan Tofu Pumpkin Muffins

vegan pumpkin muffinWho could have thought that silken tofu can taste so good in a muffin? I bought some silken tofu to add to my morning smoothies but wanted to experiment with it in a baked good. To be honest, I was a little skeptical when blending all of the ingredients, but I decided to continue my experiment. When adding the applesauce, I decided it needed more liquid, so added some apple juice. Brown sugar and pumpkin just go together so I added that into my mixture. If you don’t have applesauce, replace 1/4 cup of canola oil. The muffins came out very cake like and both my kids ate them up. It was a weekday success and prep time took me 15 minutes plus 5 minutes for clean up.

Carryover Books: How Many Seeds in a Pumpkin? By Margaret McNamara, Seed, Sprout, Pumpkin Pie by Jill Esbaum,  It’s Pumpkin Day, Mouse! By Laura Numeroff and Felicia Bond

8 oz of silken tofu (1/2 of container)
8 oz canned pureed pumpkin (1/2 15 oz can)
3/4 cup brown sugar
1/2 cup applesauce
1/2 cup of apple juice

2 cups flour (i used half white, half whole wheat)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon of pumpkin pie spice
1/4 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/2 teaspoon of maple extract (optional)

1/2 cup of raisins (optional)


1. Preheat oven to 350 degrees.
2. Puree tofu and pumpkin in a blender. Add sugar, applesauce and apple juice. Blend until smooth.
3. In a separate bowl, combine flour through extract.
4. Add pumpkin mixture to dry mixture. Mix until combined. Add raisins if desired.
5. Add batter to greased muffin pan and bake for 10-12 minutes or until done.

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