There's a distinct possibility that I'm sitting on my kitchen floor, eating these pumpkin muffins in the dark right now, seeking cover from the "Frankenstorm" that's likely to hit NYC. If so, thank heavens for auto-posting, otherwise I might not have been able to hold up my end of the MoFo bargain. My fingers are crossed that that's not the case, but if so, let's just say these muffins are so amazing, they'll even get you through a hurricane.
Oh, pumpkin! Why must you entice me so?
I mean, I know it's that time of year and everything, but seriously - pumpkin's in the air, and in our food, in a major way right now. According to New York Magazine (my source for all important information), pumpkin drink offerings, alone, have increased 400% during the past 5 years. Talk about an upswing!
The odd part is, many of the so-called "pumpkin" items on offer at restaurants and in coffee shops don't even contain actual pumpkin. The secret of Starbucks' Pumpkin Spice Latte, for example, is that it's "just a latte spruced up with pumpkin-flavored syrup - connoisseurs cite cinnamon, nutmeg, and clove" as integral flavors, per NY Mag.
You'll be happy to know that these pumpkin muffins, on the other hand, do contain actual pumpkin. And, of course, those all-important pumpkin-related spices.
So, when you want a real pumpkin treat, try this recipe - with a dollop of vegan butter and glass (or box!) of non-dairy milk you'll be in non-faux pumpkin heaven in no time.
by: Isa Chandra
Yield: 1 dozen muffins
1 3/4 c. all-purpose flour
1 c. sugar (I reduced it from 1 1/4 c.)
1 Tbsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground/freshly grated nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground all spice (I didn't have this, so I added a few extra shakes of each spice)
1/8 tsp. ground cloves
1 c. purred pumpkin (fresh or from a can; NOT pumpkin pie mix)
1/2 c. soy milk
1/2 c. vegetable oil (I used canola)
2 Tbsp. molasses
1) Pre-heat oven to 400 degrees F. Lightly grease 12-muffin tin.
2) Sift together flour, sugar, baking powser, salt, & spices. In a separate bowl, whisk together pumpkin, soymilk, oil, & molasses.
3) Pour the wet ingredients into the dry ones & mix.
4) Fill the muffin cups 2/3 full. Bake for 18-20 mins., or until a toothpick inserted in the center comes out clean.
Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.
(Print, Email, or Text this Recipe)
Stay safe. I've got my fingers crossed for all of you in the path of the storm. If you have to be in the dark, at least you got some yummy looking muffins. :-)
ReplyDeleteThank you! The winds were unbelievable, but we made it through without losing power - & safely - thank God. We've still managed to eat half of the muffins though. I'm just glad that whatever you eat during a hurricane doesn't count, calorie-wise. :)
DeleteHi There!
ReplyDeleteFirst, let me introduce myself. My name is Amanda Garbutt and I am the Owner & Co-Founder of The Hot Plate (www.thehotplate.com). I found your blog and could not stop drooling over the photos! The Hot Plate is a free community for the hungriest Food Lovers on the web, and I’d love to have you share your recipes with us!
The Hot Plate has lots of ways for you to promote and share your recipes with thousands of Food Lovers across the world! Now you can:
- Promote your recipes and blog by submitting them to our THP Loved Photo Section (if you use Foodgawker and Tastespotting you know the drill)
- Be part of the webs fastest growing community of hand picked Food Lovers
If you have any questions or comments do not hesitate to let me know!
Happy Cooking,
Amanda