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in Breads· Desserts· Rabbit Hill· Recipes· Uncategorized· Vegan

Making Parchment Paper Liners for my favorite Vegan Pumpkin Muffins (recipe too!)

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A nice idea for a rustic, homemade muffin. They look so pretty wrapped in parchment, and perfect for a gift or bake sale.

Since I have made a commitment to post at least one blog a week, I was unsure of what to write about for this week. Usually it is something I am doing but had felt rushed and busy last week. It was Lydia’s birthday and I wanted to ship a few happy things from home. These pumpkin muffins are something we always made for her birthday. As I was mixing up the batter, I realized that I didn’t have any muffin liners. While quickly cutting these make-do liners from parchment paper, the idea to post a mini-tutorial on the parchment liners came to me. I shared it on Instagram a few years ago but thought it would be nice to show again here. It’s a simple post. It’s a quick post. but maybe it will help someone in a hurry someday too.

Parchment Paper Liners

  • Gather your parchment paper, scissors, pencil, ruler, and a jar or can that fits into the bottom of your muffin tin.
  • Mark little tick marks every 5″ along 2 edges of the parchment paper.
  • Cut parchment into 5″ squares.
  • Center the parchment paper over the base of your jar and press down firmly along the edges of the jar running your finger along the base to make a crease.
  • Transfer parchment liner to the muffin tin. Place your jar or can in the liner and press again to keep it in place.
  • Add batter and bake!

Vegan Pumpkin Muffins

2 tbsp Chia Seeds
3/4 cup Oil ~ Coconut or Canola
1 cup Pumpkin Puree or 1 small can Pure Pumpkin
1 1/2 cups All-Purpose or Einkorn Flour
2 tsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1/2 cup Walnuts, coarsely chopped (optional)

Add the chia seeds to 6 tablespoons of water. Wait 5 minutes and then give it a stir. Let sit a few more minutes until all of the water is absorbed. This is your egg substitute. If you are not vegan, you can use 2 slightly beaten large eggs.

Preheat your oven to 350°.

In a bowl, add the sugar, oil, prepared chia seeds, and pumpkin. Mix thoroughly. In a separate bowl, add all of the dry ingredients, and walnuts if using, and toss with a fork. Add the mixed dry ingredients to the pumpkin mixture and stir until smooth. Fill your parchment liner cups 2/3 full and bake for 15 – 20 minutes. This makes one dozen muffins.

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Living a simple life, creating handmade pieces, always inspired by nature & antiques

Hi, I’m Jenn. I’m so glad you are here! I live in a small town in Pennsylvania with my husband and our three tuxedo cats. Sometimes my daughter is here too, but mostly she’s far away doing what she loves.

Come and join me as I write about simple traditions, handmade projects, decorating ideas, homemade food, cottage gardening…  finding joy and making things pretty!

I hope to inspire you with simple, beautiful ideas and how to find happiness in everyday life.

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