I’m a fairly good cook, a mediocre baker, and I’m always looking for some inspiration to infuse my sometimes mundane repertoire with something new. I own quite a few cookbooks only one of which is dog-eared and covered with the remnants of sticky flour and maple syrup. Truthfully, most of my good ideas start with something I’ve been served at a friend’s house, something I never would have thought of on my own, I ask for the recipe, do a little research and then tweak it to my taste. I’ve decided to add a food section to the blog, and I’m going to start with my most requested recipe, one that I’ve emailed too many times to count…if you know me you’ve probably had them (Sorry, it’s not my guacamole, I’m not sure if I’m ready to let that one go yet!) This is a bit self serving because now when people ask, I can direct them here, wink wink!
Today’s perfect autumn recipe comes from Vegan With a Vengeance by Brooklyn born, punk rock, vegan cat lady Isa Chandra Moskowitz which came out in 2005 and I’ve been making her The Best Pumpkin Muffins consistenly ever since. I’m not vegan now, but was for many years…many years ago. Everything I bake is usually vegan because it just feels better. Vegan or not these truly are the best. Adults and kids alike will swoon. I’ve actually made these in lieu of cupcakes and have had many happy little people begging for more. Click the link above for the original recipe and see my tweaks below…enjoy!
Pumpkin Muffins (original recipe by Isa Chandra Moskowitz tweaked by me)
- 1 3/4 cups flour
1 1/4 cups sugar1/2 cup sugar- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 tsp ground cloves
- 1 cup pureed pumpkin
- 1/2 cup soy milk
- 1/2 cup vegetable oil
2 Tblsp molasses2 tablespoons ground flax meal + 1 tablespoon soy milk (optional)
Preheat oven to 400. Lightly grease 12 muffin tin (if you double the recipe you can use a whole box of pumkin puree. I recommend this one). Sift dry ingredients, then mix wet ingredients in a separate bowl. Add wet to dry and mix.
Fill muffin cups and bake. Isa says 18-20 minutes, mine usually take 16 minutes. Let sit for a few minutes then transfer to cool on a wire rack.
Make sure to eat some hot out of the oven smeared with Earth Balance…you’ll know why they are called the best!
Check out Isa and Anna Dorfman‘s Teal Cat Project here and get more yummy vegan recipes here. Happy Fall!
I made these for a pumpkin carving party and, as advertised, I got rave reviews. But here is the real story: I had a little batter left over after filling my muffin tins so I dumped it in a ramekin and put it in to cook with the muffins. I took it out when it was a little underdone (think lava cake/souffle) and ate it with Trader Joe’s pumpkin ice cream. Seriously good.
Stephanie, that’s a whole new level of awesome. It’s a pumpkin fest! So glad you enjoyed!