Vegan Pumpkin Muffins

For one glorious week in Boulder, the weather was perfect. It was only 75 degrees during the day. It got cool at night, making sleeping much more pleasant. I didn’t sweat just walking (rolling?) outside and I even wore a sweater.  I was starting to think of Autumn.  And then we were right back in the 90s this week.  I’m a little sick of having to turn on my air conditioning every time I cook.  Summer is still my favorite season, but I wish Colorado would calm down with the heat already.

Autumn brings a number of things with it, including pumpkin.  I don’t know why pumpkin puts people in such a frenzy, but every year a pumpkin explosion happens around the end of September.  I enjoy pumpkin, but I don’t freak out about it.  There’s other squash I like better, like butternut or spaghetti.  I’m not really into those Starbucks drinks that have pumpkin in them either.  They taste nothing like pumpkin to me and at 4 dollars a pop, I’ll stick to making coffee at home.  I think the cooler weather makes me crave cool weather spices, like cinnamon, nutmeg, cloves and allspice.  They all remind me of Thanksgiving, my most favorite holiday.

So, I made these delightful pumpkin muffins as a vehicle to eat these spices.  I changed a few things in the recipe, but pretty much stayed true to the original.  I subbed 3/4 cup whole wheat flour for some of the all purpose flour, didn’t add the molasses (because I didn’t have any), used almond milk instead of soy milk and added raw pumpkin seeds to the batter.  Pumpkin seeds, pumpkin muffins, extra pumpkin-y muffins.  They turned out great!  They were had a great crumb and were not dry in the slightest.  I refuse to use the word that would describe a non-dry muffin.  You know what word I’m talking about.

The pumpkin seeds added some nice crunch to the muffins.  Next time, I would buy the molasses to add them add more cinnamon and ginger to up the spice level.  I left out the cloves because Steve hates cloves  like no one I’ve ever met.  I made pomanders at Christmas last year and Steve lasted about 3 days before he said he couldn’t handle the smell any more.  No cloves for these muffins.  In conclusion, make these muffins.  It’s super simple and easy to throw together recipe and it will help slowly ease your transition into pumpkin-packed Autumn.


One thought on “Vegan Pumpkin Muffins

  1. Pingback: Pumpkin Oats | Cook/Write

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