Vegan Pumpkin-Apple Spice Muffins

Yield: 1 dozen muffins

Pumpkin-Apple Spice Muffins

My apologies for yet another hiatus…this one precipitated by the death of my adored mother, Sallie Gough–who inspired my love of cooking, art, and much more–on October 2.  But I’m back and, hopefully, facing at least a year of no major losses. Yet and still, I live in a perpetual state of grace and gratefulness for the last two months of so many gestures of love and compassion that I couldn’t pay them back in two lifetimes.

In fact, I created these muffins for my nextdoor neighbor, Sonny–who has been helping me out, especially with the new dogs, since Joe passed away–and his darling daughter the young soccer star.  He came over this morning with his coffee and visited with me while I sipped tea and unloaded the dish washer, leaving with the muffins to waft under the nose of his adolescent daughter who loves to sleep in, especially on chilly fall mornings.  They were a hit.

The love child of my vegan  Sweet Potato and Pumpkin Butter Muffins and my Peanut Butter and Apple Muffins, this recipe makes the most of two of my favorite autumnal ingredients that I happened to have on hand: pumpkin puree and fresh local apples.  Enjoy with a cup of hot tea or glass of cold soymilk.

1/2 cup canned pureed pumpkin

1/2 cup canola oil

1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)

1/2 teaspoon vanilla extract

1 cup demeraral sugar

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

Pinch ground allspice

Pinch ground cinnamon

Pinch ground cloves

2 medium apples, skin on, finely grated finely grated or chopped (fine like food processor-fine)

Line muffin cups with papers or oil well with nonstick spray.  In a large mixing bowl, whisk together pumpkin , canola oil, soy milk and vanilla until well combined.  Whisk in sugar, flour, baking powder, baking soda, and sea salt just until a smooth, thick batter forms.  Then stir in grated apples only until incorporated.  The moisture from the apples will loosen the batter a bit.  Divide evenly among prepared muffin cups and bake for 20 to 23 minute or until a toothpick inserted in the center of one comes out clean.  Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.

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Go Dairy Free Re-Features My Vegan Savory Black Bean Cupcakes with Whipped Sweet Potato Frosting Just in Time for Halloween

If you’ve not visited Go Dairy Free in a while, I recommend you click on the link and head on over, as I think you’ll love the new format.  New look.  Same great information, ideas, recipes, and resources that is continually expanded.

In a recent email, GDF creator, Alisa, wrote “I’m slowly updating old recipes with our new format, so I just refeatured one of your recipes from last year!”

The recipe is for my Savory Black Bean Cupcakes with Whipped Sweet Potato Frosting.  Sound odd?  Well, they are pretty unique, I have to say.  Sort of like a bread, protein and starchy vegetable in one.  In a word: delish, if I do say so.  And so very pretty.

Please enjoy them with my wishes for a very Happy Halloween!

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Bloomin’ Best Vegan Peanut Butter and Apple Muffins

Yield:12 regular size (not super size!) muffins

Chunky natural peanut butter spread on apple wedges is one of my favorite snacks from childhood.  So, this week when I was craving a  wholesome and nostalgic baked good, I figured the combination would be scrumptious in a moist muffin.  And it is!

Normally, I would load up an apple batter with warm spices, but I didn’t want them to overpower the peanut butter flavor and aroma.  So I just used a pinch of allspice, cinnamon and cloves.   But feel free to adjust to suit your taste.

Not too dense, but not light like a cupcake either these muffins are the epitome of balance in every way.

I know apples are not typically a spring fruit, but our farm market does have Virginia-grown ones in the warm months.  You’ll love this recipe whenever apples are in season in your area.

1/2 cup chunky natural peanut butter warmed slightly in the microwave or in a saucepan on top of the stove (smooth would probably work just great as well)

1/2 cup canola oil

1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)

1/2 teaspoon vanilla extract

1 cup natural sugar

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

Pinch ground allspice

Pinch ground cinnamon

Pinch ground cloves

2 large apples, cored and very finely chopped; approximately 3 cups (fine like food processor-fine)

Line muffin cups with papers or oil well with nonstick spray.  In a large mixing bowl, stir together peanut butter, canola oil, soy milk and vanilla until well combined.  Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms.  Then stir in chopped apples only until incorporated.  Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean.  Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.

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Go Dairy Free Touts Blooming Platter Vegan Farmstand Fruit Muffins as a Fall Favorite

Alisa Fleming, creator of “Go Dairy Free,” posted a lovely review of The Blooming Platter Cookbook just a little while back.   Her endorsement is very flattering for, through her work, she’s seen more than her fair share of wonderful cookbooks.

But, with the change in seasons, she felt herself returning again to “The Platter” in search of what she calls “that depth of flavor that I love this time of year.”   What she found and dubbed “perfect fall comfort food” was my Farmstand Fruit Muffins.  Follow the link for her intro, favorite apples recommendations, and the recipe.

Thank you, Alisa, for the post and for calling my cookbook a “creative collection of recipes”~enjoy everyone!

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Vegan Apple Butter and Bran Bud Muffins with Vegan Bran Bud Streusel

Yield: 15 or so muffins

I can’t believe it, but when I went to add the label for this post, I realized that I have no other muffin recipes posted. How can that be? I better get busy and rectify that situation and these moist extra-special “bakeshop” muffins are a fine place to start. Enjoy them with your morning coffee or tea or, heck, as I just did for an afternoon snack.

Muffin batter:
1 cup whole wheat flour
1 cup self-rising flour
1 cup Bran Buds cereal
1/4 cup brown sugar or maple syrup
1 tablespoon cinnamon
1 cup apple butter (or any fruit butter you like; fruit butters contain no butter)
1 tablespoon baking soda
1/2 cup canola oil
1 cup soy milk (unsweetened, plain, vanilla, lite or regular)
Vegan Bran Buds Streusel (recipe follows)

Preheat oven to 400 degrees. Line 15 muffin tins with muffin papers and set aside. In a large mixing bowl combine first 5 ingredients. In a small cup or bowl, combine apple butter and baking soda and stir until foamy. Make a well in the center of the dry ingredients and add the apple butter mixture, oil and soy milk. Stir with a wooden spoon just until completely combined. Using an ice cream scoop, place equal amounts of dough into each tin. Divide streusel evenly among muffins and make for 15-17 minutes or until a wooden pick inserted in the center comes out clean.

Vegan Bran Buds Streusel:
1/4 cup whole wheat flour
1/4 cup self-rising flour
1/2 cup Bran Buds cereal
2 generous tablespoons vegan butter, softened (I like Earth Balance)
pinch cinnamon
1/2 cup soy milk

Mix with fingers until all ingredients are uniformly combined.

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