Vegan Spiced Pumpkin Muffins

 

A big weakness of ours is spiced cakes and biscuits (cookies). There’s something about the combination of cloves, cinnamon and nutmeg that makes us feel all fuzzy inside. It’s comforting and warms the cockles of our hearts. A few months back, I literally had pumpkin coming out of my ears – I was writing and editing hundreds of pumpkin recipes. It’s quite ironic that not one pumpkin muffin recipe showed up on my own blog. This is about to change right now.

These deliciously moist pumpkin muffins are quick and easy to make, lightly spiced, low in fat and freezer friendly.  Enjoy them in packed lunches, afternoon tea or for simple snacking. 

The recipe is taken from a vegan book that was I eager to get, but was disappointed once I got it. It’s packed full of corn syrup and non-dairy butter… all the stuff that I find absolutely vile. This is the second recipe that I’ve tried from this book. The first was a disaster, as the conversions were all wrong. Even though I saved it, the calories was just not worth the flavor or texture. That said, these muffins are worth a try and quite scrumptious.

 

VEGAN SPICED PUMPKIN MUFFINS

Makes about 24 muffins (12 muffins and one 20 x 10 cm (8 x 4 inch) loaf or two loaves)

Adapted from “The Joy of Vegan Baking”, by Colleen Patrick-Goudreau

 

Ingredients 

  • 3 T ground linseed (flax seeds)
  • 120 ml (½ c) water
  • 400 g (2 c) cane (raw) sugar**
  • 375 g (1 ½ c) unsweetened apple sauce
  • 400 g (1 ⅔ c) pumpkin puree^
  • 450 g (3 c) plain (all-purpose) flour
  • 1 t ground cloves
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t bicarbonate of soda (baking soda)
  • ½ baking powder
  • ½ t salt
  • Walnut halves for decoration (optional)

* If the recipe doesn’t need to be vegan, 3 eggs can be substituted for the linseed (flax seeds) and 120 ml (½ c) water.

** I found this recipe TOO sweet for me. If you prefer your muffins/cakes less sweet, use only 325 g (1 ½ c and 2 T).

^ Pumpkin puree can be found in tins online or you can make your own. Simply steam or boil pumpkin or butternut squash flesh until soft, then puree until smooth.

 

Method

1. Preheat oven to 180°C (350°F) and line two 12-hole (cup) muffin tins (pans) with paper cases (liners).

2. Beat ground linseed (flax seeds) and water together until thick and creamy.

3. Stir in sugar, apple sauce and pumpkin puree.

4. In another bowl, stir together plain (all-purpose) flour, cloves, cinnamon, nutmeg, bicarbonate of soda (baking soda), baking powder and salt.

5. Add the dry ingredients to the wet and mix until just combined. Do not over mix.

6. Pour into prepared tins (pans) and top each one with a walnut half.

7. Bake for 25-30 minutes or until a skewer inserted into the center of the muffin comes out clean. If making the loaves, they can take up to 55-60 minutes.

8. Allow to cool in the tin (pan) for at least 20 minutes before devouring. Enjoy!

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