Pumpkin Applesauce Cranberry Walnut Wheat-Germ Muffins

Contrary to what the title of this post might lead you to believe, I did not make five different kinds of muffin.  (That would just be crazy!)

So, here’s the thing.  I am obsessed with pumpkin.  Never before have I eaten much (or any) pumpkin, and I certainly have never cooked or baked with it.  But, ever since I made those Chocolate Pumpkin Muffins, I’ve had pumpkin on the brain.  I’m a few recipes behind on my blogging, but so far I believe I have made:

And now:

  • Pumpkin Applesauce Cranberry Walnut Wheat-Germ Muffins (adapted from Veganomicon)

Hmm…That’s a lot of pumpkin!

The original recipe in Veganomicon is for Banana-Wheat Germ Muffins.  But I didn’t want banana.  I wanted pumpkin.  (And yes, I know there are a zillion pumpkin muffin recipes out there that I could have followed, but I was attracted to the wheat germ, too.)  And, since the obsession has arisen, I have a well stocked cupboard full of (among other things) cans of pumpkin puree.  So I chose to modify the recipe as it was written, and turn it into Pumpkin Everything Muffins.  Here’s what I used:

Pumpkin Everything Muffin Ingredients

Pumpkin Everything Muffin ingredients. (As you can see, I love Sunflower Market.)

  • 1 cup plain soy milk
  • 1 teaspoon apple-cider vinegar
  • *3/4 cup pumpkin puree
  • *1/3 cup natural applesauce (mine was homemade)
  • *1/3 cup turbinado sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups whole wheat pastry flour
  • 3/4 cup wheat germ
  • 1 tablespoon ground cinnamon
  • *1 teaspoon ground ginger
  • *3/4 teaspoon ground nutmeg
  • *1/4 teaspoon ground cloves
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • *1/4 cup chopped toasted walnuts
  • *3/4 cup halved fresh cranberries

(*Ingredients with an asterisk are those that I changed or added to the original recipe.)

The main changes I made were to use pumpkin instead of banana, applesauce instead of oil, add pumpkin pie-like spices, and add nuts and cranberries.

For the directions, I pretty much followed the recipe book:

  1. I combined the soy milk and the vinegar, and let them curdle for a bit.
  2. Then, I turned the oven to 375 and put the walnuts in the oven to toast while it was heating up.
  3. While the milk was curdling and the walnuts were toasting, I mixed together all the dry ingredients.
  4. Then, I mixed together the wet ingredients, starting with the curdled milk.
  5. I took the walnuts out of the oven, and dumped them into the dry ingredients.
  6. I chopped the cranberries in halves and stirred them into the wet ingredients.
  7. I poured the dry ingredients into the wet ingredients and mixed as little as I could, so that the dry ingredients were mixed with the wet ones.
  8. Then, I oiled a muffin tin. I scooped a little less than 1/3 cup of batter into each of the muffin spots (except one – I ended up with 11 muffins instead of 12.)
Pumpkin Everything Muffins, ready to go in the oven.

Pumpkin Everything Muffin batter, ready to go in the oven.

When I took the muffins out 27 minutes later, they were beautiful and very healthylicious looking.  (Healthylicious is a new portmanteau I just made up.  It means healthy and delicious, and comes from the same place in my brain as the word amazingfood.)

Pumpkin Everything Muffins, baked and ready to devour.

Pumpkin Everything Muffins, baked and ready to devour.

I was curious about the nutrition information for these muffins, so I submitted it to SparkRecipes.  According to that website (I don’t know if it’s correct or not), each muffin has:

  • 140 calories
  • 3 grams fat
  • 4.5 grams fiber
  • 4.5 grams protein

I’d say that’s pretty good for such a tiny Frankenstein(‘s Monster) of a homemade muffin.  These are muffins I can feel good about eating for breakfast.  (Or lunch.  Or dinner.  Or a snack.)

I’m excited(/worried) to see what other pumpkin-themed food I make next… I should stock up on cans while they’re on sale for the autumn/winter holiday season.

And, on a non-edible note, my awesome roommate got me a wonderful contraption.  A cookbook holder!  I no longer have to precariously balance cans of beans, jars of applesauce, or half-full mugs of tea on my cookbook pages to keep the book open.  The recipes are now clear and at eye-level in a lovely cast-iron cookbook holder.

Cookbook holder!

Cookbook holder, displaying Veganomicon's recipe for Banana-Wheat Germ Muffins.

Thanks to my roommate!

More Chocolate Pumpkin Muffins

I didn’t mean to.  It just sort of happened.  All on its own.  I looked up from doing some Very Important work on my computer (um, probably checking my personal email or reading web-comics) and there, sitting on the counter, I saw this:

Magically Appearing Chocolate Pumpkin Muffin Ingredients

Magically Appearing Chocolate Pumpkin Muffin Ingredients

I said to myself, “Self?  What is sitting there on your counter?”

Well, in the Pyrex measuring cup I discovered 3/4 cup of white AP flour, 3/4 cup whole wheat pastry flour, a tad more than 1/2 tsp cinnamon, a tad more than 1/4 tsp nutmeg, a tad more than 1/4 tsp ginger, a tad more than 1/8 tsp cloves, 3/4 tsp baking soda, and 3/4 tsp salt.  In the next bowl I found 1/2 cup of chocolate chips and 1/2 cup of chopped pecans and walnuts.  In the front bowl, I found a bit more than 3/4 cup of turbinado sugar.

On the left side, I saw some canola oil (and felt compelled to measure out 2 tbs of it) and some vanilla (I had an inkling that I really needed 1 tsp of that stuff).  In the measuring cups I discovered 1 cup of pumpkin puree, 1/3 cup of unsweetened cocoa powder, and a little more than 1/2 cup of apple sauce.  Also, out of the corner of my ear, I heard the tea kettle boiling 1/3 cup + 2 tbs of water.

While the chocolate chips and nuts would have tasted good alone, as would the apple sauce, the pumpkin puree would have tasted okay (if a bit bland), and the boiling water would have been fine with a tea bag, all of the other ingredients really needed to be combined in some way.

So, I took the apple sauce, the oil, and the cocoa powder and mixed them together in a large bowl.  Then I added 1/3 cup of the boiling water and mixed it in with the chocolate mixture until it made a thick chocolaty paste.  Next, I added the pumpkin, sugar, and vanilla and mixed everything together well.

After that, I sifted in 1/2 of the flour mixed and mixed for just a few seconds, added 1 tbs of boiling water, and mixed for a few more seconds.  Next, I sifted in the other half of the flour mixture, mixed for a few seconds, added another 1 tbs of boiling water, and mixed for a few more seconds until the flour had just incorporated into the batter.  Then I carefully folded in the nuts and chocolate chips.  I lightly greased a muffin tin, poured the batter in, and cooked it at 350 degrees for about 23 minutes.  I took them out and had perfection.

Chocolate Pumpkin Muffin

Look at the beautiful insides of that muffin!

The cocoa powder and pumpkin give it a lovely brownish orange hue.  The chocolate chips and nuts are distributed throughout.  The incorporation of whole wheat pastry flour gives it a little more fiber.  The deliciousness factor makes me eat three-at-a-time.

These muffins are pretty much perfect.

(See the original recipe at The PPK.  I added nuts, decreased the sugar (and used turbinado instead of white granulated), increased the apple sauce, increased the spices, and substituted half the flour for whole wheat pastry.  I also made these muffins (with fewer modifications) a few weeks ago.)

Fall = Pumpkin?

Here in the desert, we are just barely starting to get a hint of fall.  While the daytime still frequently hits temperatures in the 90s, the nights have been cooling down to the 60s.  The cooler nights allow us to shut the doors and windows all day, and keep the cool early-morning air in the house, thus avoiding the air conditioning.

I know that in normal climates, it has been fall for quite some time already.  And, with fall comes pumpkins.  I have started doing pumpkin-themed activities with my first grade students, and decided to expand the pumpkin theme to my cooking.  Last week Isa posted a recipe for a chocolate pumpkin loaf over at The Post Punk Kitchen.  The pictures looked wonderfully delicious, but I don’t have a loaf pan in which to cook the chocolately, pumpkiny loaf of deliciousness.  Luckily, she also added a note to the recipe giving cooking times for muffins.  So muffins I made.  In addition to the chocolate chips, I added some chopped up pecans to my batter (about 1/4 cup, I think).  I totally plan on making these muffins again, and this time I might decrease the sugar a bit, decrease the chocolate chips a little bit, and increase the nuts to 1/2 cup.

Chocolate Pumpkin Muffins

Chocolate pumpkin muffins, cooling in the muffin tin.

I ate two of the muffins the day I made them, put three more in a tupperware in the refrigerator, and shared one with my roommate.  The rest, I wrapped in plastic wrap and stuck in the freezer.  I have been bringing them to work and eating them as a snack in the afternoon when the students are gone.  These chocolate pumpkin muffins have regularly been the best part of my day, this week.  And it hasn’t even been a particularly bad week.  The muffins are just that good!

Chocolate Pumpkin Muffin

Close-up of a chocolate pumpkin muffin, in all its chocolately, pumpkiny glory.

I ended up having some pumpkin left over after I made the chocolate pumpkin muffins.  I was nearly out of granola, so I decided to make pumpkin granola with the leftover pumpkin mush.  I originally was planning on using my normal recipe, and just adding the pumpkin in place of the apple sauce (which I use as a substitute for oil).  But then I decided to look around on the internet for a recipe specifically for pumpkin granola.  I decided I should use a different recipe, since the pumpkin granola recipes call for different spices than regular granola.  I settled on this recipe from The Pastry Affair, partially because I had all the ingredients, partially because the website had such pretty pictures, and partially because it just sounded really good!

Pumpkin Granola Ingredients

I love the bulk bins and the spice aisle.

Really, the ingredients weren’t all that different from my regular granola.  As usual, I used apple sauce instead of oil, and I didn’t quite have the 3/4 cups of pumpkin specified in the ingredients list (it was more like 1/2 cup).  Also, I didn’t use fresh pumpkin seeds, I used the raw unsalted pumpkin seeds that I always have on hand for granolas (but I toasted them in the oven for about 10 minutes before adding them to the granola mixture.)

I ended up sort of badly burning one pan of granola (I had it on the bottom oven shelf, and it was too close to the heat source).  Then, after I took out the burnt pan and was continuing to cook the other pan, I burned that one, too.  (What can I say, I’ve got skills.)  When I took it out, it was smoking, for more than a few minutes.  However – I am stubborn.  I was determined that it would taste great even if it was a little scorched.  I picked out the worst burned parts, and tossed the others together.  Ultimately, it is a tad well-done, perhaps a little crunchier than even granola is supposed to be, but it still tastes good.  I don’t know that it actually tastes pumpkiny at all, but it does taste like granola, which was really my main goal.

Pumpkin Granola

Pumpkin granola in my perfectly-sized granola tupperware container.

I was reading a book about pumpkins with my students the other day, and it talked about how the Native Americans used to eat pumpkin seeds for breakfast.  They were all confused and awestruck.  I told them that I had eaten granola with pumpkin and pumpkins seeds in it for breakfast, and they were fascinated.

I’m not sure what my next pumpkin adventure will be.  I do not like cutting pumpkins or other squash.  It is hard work!  However, it is also delicious.  In fact, I am doing a pumpkin seed activity with my students and may end up cutting open two dozen pumpkins tomorrow… Maybe I’ll get really, REALLY good at it.

Zucchini Pecan Spelt Muffins?!

Last Sunday, on top of the bagels and the garden vegetable spread (that totally grows on you as you eat more and more!), I also made some muffins.  Zucchini Pecan Spelt Muffins, to be exact.  I got the recipe from Vegan Brunch, and modified it slightly, partly on purpose, and partly by accident.

When I first saw the recipe (and the lovely picture in the cookbook), I immediately thought of these delicious, large, soft, fluffy, moist muffins that I used to get from a coffee shop, before I started this whole vegan experiment.  The muffins were made with some sort of non-white flour, they were zucchini muffins, but they also had some sort of nuts in them (either walnuts or pecans, I’m not sure which) and a good handful of nuts on top of the muffin, as well.  I would stick the muffin in the microwave for 55 seconds before eating, and it was delicious.  Steamy and warm and fatty and delicious.

So, I saw this muffin and decided I wanted to replicate the bakery muffin.  So, in addition to the zucchini and spelt flour, I needed to add some chopped nuts.  I think I ended up adding about 1/3 to 1/2 cup of chopped pecans to the batter.  I also sprinkled some on top of half the muffins.  The one downside was, I had only about half of the required zucchini.  I even went to the store specifically FOR the zucchini, and failed to buy the right amount.  So, I made due with half the amount.  The muffins were maybe a little drier than they should have been (had I added 2 cups of zucchini instead of only one), but they were still mighty good.

Unfortunately…I left them out on the counter for two days, and in the hot desert heat, I think they started to go back pretty quickly.  I immediately shuttled them to the refrigerator, but, now they taste a little…funky.

Zucchini Pecan Spelt Muffin

I call this: Muffin in the Sun