NO, you haven’t mistakenly stumbled upon someone else’s blog. Yes, I am still passionately in love with butter and eggs and I am far from vegan. But, perhaps I am vaguely vegan: a vague-an. I rarely eat meat these days, but the Argentine in me suspects I haven’t given up steak for the rest of my life. I can go days living on vegetables, fruits, grains and nuts but then find myself craving fish or chicken. When I bake I’m usually very stubborn about avoiding substitutes for the butter, eggs, dairy because since sweets should only account for a small fraction of your daily caloric intake why not make it really count. And, sorry folks but something made with dates and almond milk just isn’t going to scratch my itch. Until now….
My friend Amy, owner of MMMunch (a whole family oriented nutritional service), an extremely knowledgeable and talented pilates instructor and nutritionist (and overall just one of the coolest chicks I know) turned me on to this recipe for Vegan Pumpkin Muffins. These babies are just insanely packed with all of those ‘fall is in the air, break out the sweaters, cinammony flavors’. The fact that they happen to be vegan is a plus. You won’t miss the butter or eggs one bit. And your house will smell divine.
Adapted from Vegan With A Vengeance via MMMunch.com
1 3/4 cup whole wheat flour
1 1/4 cup turbinado sugar
1 tbs baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground or freshly ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice – optional
1/4 cup chopped pecans (optional)
1/4 cup vegan chocolate chips or guittard (not vegan)semi sweet chocolate chips (optional)
1 cup pureed pumpkin (from a can, but DO NOT use pumpkin pie mix)
1/2 cup soy milk
1/2 cup coconut oil melted
2 tbs molasses
Preheat the oven to 400. Line a 12 cup muffin pan with liners and set aside. In a bowl sift together all of the dry ingredients and (if you’re adding them) the nuts and chocolate chips. In a separate bowl whisk together the pureed pumpkin, soy milk, melted coconut oil and molasses. Pour the wet ingredients into the dry and mix until combined. Do not over mix. Fill the muffin cups 2/3 full and sprinkle with turbinado sugar before baking. This will give the muffin tops that nice sweet crunch. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
Once they cool (if you can wait that long to eat one), and if you don’t want to be tempted to eat them all in one orgy-esque sittting, wrap them individually in plastic wrap and freeze. Defrost uncovered at room temperature. Brew yourself a great cup of coffee or tea, find a peaceful corner and dig in. They will rock your vague-an world.
Enjoy pumpkins and always let your taste buds soar.