Beer Makes Wonderfully Fluffy Vegan Muffins!

Attempting, yesterday, to make a Vegan snack/dessert sort of thing, I found some carrot cake mix in my pantry, and a 15 ounce can of pumpkin puree.

I love pumpkin, and thought mixing the two would be a nice idea — add some pumpkin pie spice, some cinnamon (maybe some walnuts) — it would omit the need for eggs or oils, which always confuse me. Did you know Canola oil is a Canadian blend?

Anyway, the box mix and the pumpkin made a very thick unmanageable batter I could barely bring the whisk through.

It needed thinning, but with no eggs, no oils and not enough apple sauce in the house, what to do? What goes good with pumpkin and carrot cake?

Well…beer!

I added the better part of a bottle of lager to the mix, and it became a soft fluffy batter that 25 minutes later produced 12 large, fluffy and light Carrot/Pumpkin Muffins!

So, you know…keep that in mind. Beer makes a lovely muffin!

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