Vegan Pumpkin Spice Muffins

Vegan Pumpkin Spiced Muffins
Vegan Pumpkin Spiced Muffins

I had a different post all ready to go, then it started to feel like fall. I love fall; the crispness in the air, the change of leaves, the cooler temperatures, drinking hot coffee, and being able to bake without feeling like I’m going to melt. In the last few weeks ads for pumpkin spiced lattes have appeared everywhere! I have never had one, but I do like pumpkin and spices in my food:)

These muffins are full of vegetables and whole grains, yet are still delicious! They are moist, singing with warm spices, and bring thoughts of sitting outside watching the leaves fall and drinking tea. For me fall is a time to snuggle in, and get ready for new beginnings. I have started most of my jobs in the fall, started school, and moved several times in the fall. I even  married my amazing husband in the fall almost four years ago. I love thinking of that time, and remembering the excitement I felt as we prepared for the big day, and enjoying the peace after it was all over. The weather brings it all back for me and I love it! I hope you are finding peace within yourself as you prepare for the change of seasons. These muffins are the perfect snack to have while taking time to enjoy the present, or plan for the future.

 Ingredients
  • 1 cup oat flour
  • 1 cup spelt or wheat flour
  • 1 tsp ground cinnamon
  • 1/4 tsp group cloves
  • 1/4 tsp powdered ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup shredded summer squash (yellow), or apple, or carrot, or hard squash, or whatever you have on hand.
  • 1 cup pumpkin puree (I used canned)
  • 1/3 cup non-dairy milk
  • 1/3 cup pure maple syrup
  • 3 TBL mild tasting oil (sunflower, canola)
  • 1 TBL apple cider vinegar

Instructions

  1. Preheat oven to 375 degrees F. and prepare a 12-cup muffin pan with paper liners or oil.
  2. Whisk together the dry ingredients (flours, cinnamon, cloves, ginger, nutmeg, and salt).
  3. Stir in the wet ingredients (squash, pumpkin, milk, syrup, oil, vinegar, until just combined.
  4. Pour the batter evenly into the prepared muffin cups.
  5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean.
  6. Let them cool for about 5 minutes in the pan before removing them to a cooling rack.
  7. Enjoy warm, cool, or freeze for a quick breakfast.

 

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