Tuesday, October 30, 2012

MY SECRET RECIPE: Vegan Pumpkin Muffins

Everyone has their "go to" dessert they bring to whatever function they attend. Mine for the past year has been, Pumpkin Muffins.

vegan pumpkin muffins

These muffins are really special to me (aside from the fact they taste AMAZING). Over a year ago is when I decided I would start making steps to cut dairy out of my life. I randomly googled something to the effect of "non-dairy pumpkin muffins". The first hit came from PETA's website. I didn't really know much about PETA aside from mental images of Pam Anderson in a lettuce bikini and the fact that they are always in the news trying to protect the rights of animals. But, I thought they would probably know a thing or two about vegan muffins- and boy was I right! Here is the long awaited recipe:


- 2 cups whole wheat all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 cups coconut sugar*
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. allspice*
- 1 1/4 cups puréed pumpkin   (Make your own. Recipe HERE)
- 3/4 cup nondairy milk (I usually use almond milk)
- 1/3 cup coconut oil*
- 2 Tbsp. molasses or maple syrup*
  • Preheat oven to 190ºC (375°F)
  • In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices.
  • In a separate bowl, whisk together the pumpkin, nondairy milk, oil, and molasses or maple syrup.
  • Pour the wet ingredients into the dry and mix.
  • Spoon the batter into the muffin pan, filling each cup 3/4 the way to the top.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove muffins from the oven. Devour... I mean, share with friends...
Makes 12 muffins
I haven't tried it yet, but PETA recommends adding a cup of chopped nuts or dried fruit to the batter. 

* I have about every spice there is, but I do not have any "all-spice". You don't ever really need all spice, as long   as long as you have powered cloves, cinnamon, nutmeg, and ginger. Just add a little of each to make up the 1/2 tsp that this recipe calls for.
* ALWAYS use coconut oil for cooking (yes not even olive oil)! There is NO OTHER oil suited for high heat cooking. Every other oil will break down and form free radicals in your body... other oils have also been closely correlated to cellulite!
* Black strap molasses is much healthier than maple syrup. Black strap molasses is high in calcium, iron, potassium, manganese, and copper. If you use molasses, the muffins will come out darker than the photo above. The muffins in the picture are definitely made with maple syrup.
* I dislike using added sugar, but when I need to, I always use Coconut Sugar or Xylitol! Xylitol is a natural sweetener with a different molecular structure than other sugars. The problem with most sugars is that germs in your mouth feed on the sugar, then digest and expel it. This means lots of germ poo poo in your mouth.. this is where problems start. But Xylitol is like a spy... Those little germs can eat it, but they cannot digest it, SO... THEY IMPLODE! Bye bye buggies! There are many benefits to using this as a sweetener besides dental hygiene... check out 9 more of them HERE.

You can buy Xylitol HERE and Coconut Sugar HERE. Use the coupon code YUR005 and get $5 off your first purchase of less than $40 or $10 more than $40!

After making this recipe, I kept diving deeper in to the PETA website last year and I made the commitment to be a vegetarian for the month of October (HERE is the oath I took).

I have never eaten meat or felt better since! Thank you PETA and all the other wonderful film makers, writers and  bloggers that have inspired me to take a positive step for my health and the health of our wonderful planet. I will forever be grateful to you! 

There you have it. My recipe, my story AND my 2 cents! 
NOW, go MAKE THOSE MUFFINS! Don't tell your meat-eating friends and family that they are vegan until after they have eaten 3! ;)
Let me know their reaction,

1 comment:

  1. I love these muffins! Make us more ASAP! Please :)