Tag Archives: vegan pumpkin muffins

Spiced Maple Pumpkin Muffins

IMG_2743When it came time for my daughter’s recent first birthday, I wasn’t sure how to handle the cake. I couldn’t see ordering a traditional birthday cake. You always end up with a bunch leftover and it just has so, so much sugar. J had never had actual sugar before her birthday. I’m not trying to keep her sheltered forever, but I just thought there must be some kind of compromise — something I could make that the masses might enjoy and our family could eat for days to come if there are lots of leftovers and wouldn’t keep my baby up all night.

The fact is — she didn’t know the difference. And i bet she liked this even more than she would have liked cake. Once we helped her get to the actual muffin, she loved it. She seems to love anything with a lot of flavor. We had pies and these muffins (“cupcakes”) topped with traditional cream cheese frosting (laden with tons of powdered sugar. I’m not a total fuddy-duddy).

Use eggs for the traditional recipe or flax eggs to veganize them. Thanks to Cookie + Kate for the original recipe!

Ingredients
• 1/3 c. melted coconut oil or extra-virgin olive oil (I went with coconut)
• 1/2 c. maple syrup or honey (I went with maple syrup)
• 2 eggs at room temperature or 2 flax eggs
• 1 c. pumpkin puree
• 1/4 c. milk (I went with almond milk)
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice or cloves
• 1 3/4 c. whole wheat pastry flour (or regular whole wheat or all-purpose flour)
• 1/3 c. old-fashioned oats

1. Preheat oven to 325 degrees. Because I only have 1 set of silicone muffin cups, I used paper muffin cups so I could bake more than one pan at once. For my daughter’s giant muffin, I lightly greased a large muffin tin with coconut oil.

2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.

3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.

4. Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats if you like, followed by a sprinkle of cinnamon (I skipped this since I was going to be frosting them).

5. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean. Let muffins cool completely before removing from pan (if not using paper liners) or removing paper from them. I actually wish I would not have frosted ALL of them, so I just had some pumpkin muffins to eat after the party. I look forward to making these again soon!

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Vegan Pumpkin Muffins

In honor of Halloween, I decided I needed to make something pumpkiny today. I was going to go with cookies, but ultimately went with muffins (that way I can eat them for breakfast and pretend they’re a little better for me than they probably are). Without any eggs and butter though, I’m already moving in the right direction, right? Pumpkin has protein and all kinds of fiber, so I say they’re healthy.

I found a random recipe on About.com by way of google and changed it up a little. I’m sure there are a few variations/additions you could make depending on your tastes. I put raisins on top of a couple to change it up and I’m sure walnuts or pecans would be good in here too. Or maybe some toasted, sugared pumpkin seeds on top?

And I should mention how easy it was to make these too. It only took about 15 minutes to put these together and get them in the oven. It makes them taste even better somehow, I think.

Ingredients
• 1 15 oz. can pumpkin puree
• egg replacer for 2 eggs (I whisked together 2 Tbsp. ground flax seed and 6 Tbsp. water, let it sit, whisked some more, etc. until it was a good consistency)
• 1/3 c. vegan margarine (5 1/2 Tbsp.), softened
• 2 1/2 c flour (I went with whole wheat), separated (1 c./1 1/2 c.)
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1/2 c. soy milk or almond milk (I used vanilla almond milk)
• 1 c. brown sugar

1. Mix together 1 c. flour, 1 c. brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger,  salt.

2. Mix in softened margarine with hand mixer, then add pumpkin, soy milk and egg replacer (some reviews of recipes say because pumpkin is a binder, you don’t need the eggs. Sounds logical, but I replaced the eggs anyway).

3. Mix in rest of flour, blend well.

4. Grease muffin pan or use paper cups. Fill each 2/3 full (I was probably a big heavy handed…as usual). It made 20 muffins for me.

I decided to do a little icing drizzle on some of them too (OK, this definitely is pushing them over to dessert territory here….). I just whisked together powdered sugar and soy milk until I had a consistency I liked and let it harden.

Next time I might save a couple of tablespoons of the pumpkin to include in the icing (since the original recipe I based this off of only had 10 oz. of pumpkin, I totally could have done that and it would have been fine).

They turned out great! They definitely stuck to the bottom of the paper muffin cups, so I wonder if it would have been better to just grease (with the rest of the stick of vegan margarine perhaps) the muffin pan. Of course, I like the idea of not using paper liners too. Yum. I’m definitely going to make these again! (Like as soon as they’re gone).