A Taste of Fall

I don’t know about you, but in my house, Fall means the start of baking season! Ok, let’s be real- every season is baking season. BUT, autumn is when things start to get extra festive.

I can think of nowhere better to start than with the recipe below. Not only are these pumpkin muffins absolutely DELICIOUS, they’re also chock full of vata-balancing spices like ginger, cinnamon, and cloves. In fact, nearly every ingredient in these muffins- from the pumpkin to the molasses- is beneficial for keeping vata energy balanced in the fall. The addition of walnuts and flax seeds on top offer a punch of Omega-3s and various antioxidants to support heart and brain health, especially important as we enter shorter days.

Harvest Moon Pumpkin Muffins
(based on Isa Chandra Moskowitz’s Best Pumpkin Muffins from her book Vegan with a Vengeance)

1 cup all purpose flour
¾ cups whole wheat flour
1 cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 heaping teaspoon ground cinnamon
½ teaspoon ground or freshly grated nutmeg
1 teaspoon ground fresh ginger, or 1/2 teaspoon dried ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can; do not use pumpkin pie mix)
½ cup oat milk, or other milk of your choice
½ cup melted coconut oil*
2 tablespoons molasses
¼ cup chopped walnuts (optional)
1 or 2 tablespoons flax seeds (optional)

Instructions

Preheat oven to 400°F. Lightly grease a twelve-muffin tin. 

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. 

Fill the muffin cups two-thirds full. If using, sprinkle chopped walnuts and flaxseeds on top. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. 

Variations

Fold in a cup of either chopped fresh cranberries or toasted, chopped nuts, or a mixture of the two.

Top with toasted pumpkin seeds instead of walnuts and flax.

If you prefer to use whole grain flour only, consider using whole wheat pastry flour to maintain texture. Spelt flour is another great option.

*Don’t have coconut oil? Substitute olive or safflower oil, or if you’re eating animal products, melted ghee.