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!

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