Reality Bites: Pumpkin Gingerbread Muffins
If I had to make a list of my favorite things about the holidays, baked goods would definitely be in my “top one”. Agreed? With warm spices, brown sugar, nuts, raisins, molasses… they’re basically the definition of happiness. And although I like to do a lot of baking during the holiday season, and try a lot of different recipes, this year, these Pumpkin Gingerbread Muffins definitely take the cake (or, the muffin…). They’re perfectly sweet, moist and subtly spiced- bursting with festive flavor. Just one bite, and I guarantee you’ll be transported straight into the cozy kitchen of some grandmother’s picture-perfect log cabin, overlooking a snowy, frozen lake. Guaranteed.
But seriously, if you’re looking for a simple, delectable, and wholesome holiday treat for that potluck, Christmas party, or last minute gift; look no further. Not only are these fellas tasty and satisfying, they’re also made with hearty, natural, and 100% vegan ingredients… so go ahead and have two of them!
Sadly, I can’t claim all of the glory for the creation of these wonderful muffins… I only slightly adapted the recipe from one of my favorite vegan foodie blogs; Oh She Glows (http://ohsheglows.com). However, I definitely give this recipe my enthusiastic stamp of approval, for whatever that’s worth. I’ve baked them myself many times in the past few months, and every batch has worked out perfectly! So, relax, throw another log on the fire, crank the Michael Bublé tunes, and whip yourself up a dozen little Christmas miracles.
1 tablespoon ground flaxseed + 3 tablespoon water
1 cup pumpkin purée
1/3 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup blackstrap molasses
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 and 2/3 cups whole grain spelt flour
2 teaspoons ground cinnamon
1/2 teaspoon each: ground cloves, ground allspice, ground nutmeg
1 teaspoon powdered ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, chopped
Preheat the oven to 350 degrees Fahrenheit and line or grease a muffin tin. (Makes 12 muffins)
Combine the flaxseed and water in a small bowl to make “flax eggs.” This mixture will take on a gel-like consistency within a few minutes.
Combine all of the dry ingredients in a large bowl, and then stir well.
In a separate bowl, whisk together all of the wet ingredients (including your flax egg!) until well combined.
Pour the wet ingredients over the dry, and stir until just combined.
Fold in the walnuts, then scoop your batter evenly into the prepared tin.
Bake in your preheated oven for 20-24 minutes. Enjoy!