Mary McDougall’s Pumpkin Walnut Muffins Featured

Authors: Fatfree Vegan Blog

HTTP/1.1 200 OK Date: Sun, 21 Oct 2012 16:57:22 GMT Server: Apache Cache-Control: no-cache, must-revalidate, max-age=0 Expires: Sun, 14 Oct 2012 16:57:22 GMT Link: ; rel=shortlink Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Last-Modified: Sun, 21 Oct 2012 16:57:22 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Mary McDougall’s Pumpkin Walnut Muffins | recipe from FatFree Vegan Kitchen

Mary's Pumpkin Walnut Muffins

The first time I made these muffins, I was worried because they contain molasses and I thought I didn’t like molasses. Wrong! I love molasses in these delectable pumpkin muffins. It gives them a dark richness and amplifies the spiciness of the cinnamon and nutmeg. The second time I made them, I was confident that they would be a hit with my two guests, who are not used to either vegan or low-fat baking, and this time I was right. They loved them!

The recipe is Mary McDougall’s, and it comes from The Starch Solution by Dr. John and Mary McDougall. I’m thrilled that the McDougalls gave me permission to share the recipe with you because this will be my go-to recipe for pumpkin muffins from now on. They’re sweet and rich and perfect for celebrations and special occasions. But be careful–they’re not sugar free and they are addictive.

Be sure to check out Dr. McDougall’s website and like his Facebook page for more great recipes. Find out more about his program from The Starch Solution, available on Amazon in both hardcover and Kin    

Check back later this week for a ridiculously easy way to use the pumpkin left over from this recipe, part of my “Weekend Quickies” series of quick and easy recipes.

Susan

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

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HTTP/1.1 200 OK Date: Sun, 21 Oct 2012 16:57:22 GMT Server: Apache Cache-Control: no-cache, must-revalidate, max-age=0 Expires: Sun, 14 Oct 2012 16:57:22 GMT Link: ; rel=shortlink Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Last-Modified: Sun, 21 Oct 2012 16:57:22 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Mary McDougall’s Pumpkin Walnut Muffins | recipe from FatFree Vegan Kitchen

 

 

Mary's Pumpkin Walnut Muffins

The first time I made these muffins, I was worried because they contain molasses and I thought I didn’t like molasses. Wrong! I love molasses in these delectable pumpkin muffins. It gives them a dark richness and amplifies the spiciness of the cinnamon and nutmeg. The second time I made them, I was confident that they would be a hit with my two guests, who are not used to either vegan or low-fat baking, and this time I was right. They loved them!

The recipe is Mary McDougall’s, and it comes from The Starch Solution by Dr. John and Mary McDougall. I’m thrilled that the McDougalls gave me permission to share the recipe with you because this will be my go-to recipe for pumpkin muffins from now on. They’re sweet and rich and perfect for celebrations and special occasions. But be careful–they’re not sugar free and they are addictive.

Be sure to check out Dr. McDougall’s website and like his Facebook page for more great recipes. Find out more about his program from The Starch Solution, available on Amazon in both hardcover and Kindle editions.

Mary's Pumpkin Walnut Muffins    

Check back later this week for a ridiculously easy way to use the pumpkin left over from this recipe, part of my “Weekend Quickies” series of quick and easy recipes.

 

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

Stay In The Loop!

Be notified when there are new recipes by subscribing to RSS or Email Updates.

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