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:
- Chocolate Pumpkin Muffins (from theppk.com)
- Pumpkin Granola (from The Pastry Affair)
- Pumpkin Pancakes (from Vegan Brunch)
- Pumpkin Pie Brownies (from theppk.com)
- Pumpkin Cranberry Scones (adapted from Veganomicon)
- Pumpkin Everything Cookies (adopted from Vegan Cookies Invade Your Cookie Jar)
- 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:
- 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:
- I combined the soy milk and the vinegar, and let them curdle for a bit.
- Then, I turned the oven to 375 and put the walnuts in the oven to toast while it was heating up.
- While the milk was curdling and the walnuts were toasting, I mixed together all the dry ingredients.
- Then, I mixed together the wet ingredients, starting with the curdled milk.
- I took the walnuts out of the oven, and dumped them into the dry ingredients.
- I chopped the cranberries in halves and stirred them into the wet ingredients.
- 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.
- 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.)
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.)
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.
Thanks to my roommate!