How to make a soy-based pumpkin muffin

Charlene Patton from the Kansas Soybean Commission stops by to teach us how to make soy-based pumpkin muffins! Not only are they super delicious — they’re super easy to make as well! Here’s how to make them:


  • 1 cup canned pumpkin
  • 2 eggs
  • ½ cup vegetable oil
  • 1/3 cup plain soy beverage
  • 1¼ cups granulated sugar
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 12 tablespoons Pumpkin Spice Candied Nuts
  1. Combine in a large mixing bowl pumpkin, eggs, vegetable oil, soy beverage, sugar and
    vanilla; whisk to blend.
  2. Add flour, baking soda, pumpkin pie spice, and salt; stir to blend in all ingredients.
  3.  Line the muffin tin with paper liners or grease the tin with vegetable oil.
  4. Fill muffin cups ¾ full; top with 1 tablespoon Pumpkin Spice Candied Nuts.
  5. Bake at 350 degrees for 23 to 25 minutes or until the wooden pick inserted comes out clean.
  6. Let cool for 10 minutes and then remove to cooling rack. Makes 12 muffins.

Here’s how to make those candied nuts as well:

  • ¾ cup chopped roasted soynuts
  • ¾ cup chopped pecans
  • 1 egg white
  • 5 tablespoons granulated sugar
  • 1 teaspoon ground pumpkin pie spice
  1.  Combine in medium bowl soynuts and pecans with egg white, granulated sugar and
    pumpkin pie spice.
  2.  Spread nut mixture on a parchment-covered baking pan.
  3.  Bake at 350 degrees for 10 to 15 minutes; stir and continue baking for about 10 minutes or
    until golden brown. Set aside to cool. Makes 1 ½ cups

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