Fast and Easy Vegan Pumpkin Muffins

I’m sitting here watching Teen Mom and got a sudden urge to bake something.  Then I remembered…I don’t have any eggs in the house.  Soooo….I threw some stuff together and the result was YUM!!

Ingredients:

1 box white cake mix

I use this kind of cake mix because it has pudding in it

1/2 cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1 tsp baking power

1 tsp cider vinegar

1/2 cup soy or almond milk

1/4 cup vegetable or canola oil

1 tsp vanilla extract

1 can pumpkin puree
Directions:

In a cup, combine the cider vinegar with the soy milk and set aside.  In large bowl combine all dry ingredients with the pumpkin puree and mix.  Next, combine vanilla in with the cider vinegar and soy milk.  Pour that into the dry ingredients along with the oil and beat with beater for approximately 3-5 minutes.

Fill muffin cups 2/3 way full with batter (I cover mine with cupcake liners) and bake on 350 degrees for approximately 15-18 minutes or until toothpick inserted near the centers comes out clean.

These were the most light and fluffy muffins I’ve ever made

Yummy Roasted Chickpeas….Just Cuz

Random post:  I’m finally caught up waking with work today and I’m sitting here reading my favorite blogs and munching on the most yummy snack ever.  Spicy roasted chickpeas (garbanzo beans).  I just discovered making them this way a few days ago.  My first attempt went bad — they burnt,  but the ones I have today…aaaaah, party in my mouth.  I thought I’d share the goodness.

So here’s how you make them:

Take a can of chickpeas and rinse them really good. Get all that starchy water off of them.  Then dump them out on some paper towels and dry them off completely. Throw them in a bowl and mix with about 2 tbsp olive oil and spices to your liking.  I used garlic powder,onion powder, red pepper flakes, salt and paprika. Stir them so that all the beans are coated well. Put them in a shallow pan (just a regular aluminum pan worked the best for me) and roast for 35 minutes on 375 degrees, shaking the pan every 10 minutes or so.  After 35 minutes is up, I added just a few squirts of soy sauce and shook them again — baked for another 10 minutes.

You can eat them right away or like me, put them in a bag and take them to work.  Or wherever.  I thought next time I would try using buffalo wing sauce…I love spicy stuff.  Good luck with them, lemme know how you like it!

These are not *exactly* the same chickpeas I’m eating at this very moment, but they will look like this when done. I found this pic on About.com

 

Warning:  It really is true what they say about beans, beans the musical fruit….eating these could be hazardous to the health of those around you.  Seriously.

You’ve been warned