Food is so evocative when creating this particular spooky mood and while these muffins don’t look terrifying (plastic spiders aside), they exude a comfortingly spiced aroma and flavor that matches the ‘baton down the hatches’ mentality I have deliberately adopted this year.

Creepy Crawly Pumpkin Muffins [Vegan]

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Calories

172

Serves

12

Ingredients

  • 1 3/4 cups white spelt flour
  • 1/2 cup organic unrefined sugar
  • 1 tbsp baking powder
  • pinch sea salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tbsp poppy seeds (optional)
  • 1 cup pumpkin puree (see below)
  • 1 tbsp plain soy yogurt
  • 1/4 cup rice milk
  • 1/4 cup soy milk
  • 1 tbsp cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup date syrup
  • 1 tbsp blackstrap molasses
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Preparation

  1. Pre-heat the oven to 400°F.
  2. In a large bowl combine the dry ingredients, i.e. flour, sugar, baking powder, spices and salt. Mix thoroughly.
  3. In a small cup, combine the milks and vinegar and allow to curdle.
  4. In a smaller bowl combine the puree, date syrup, molasses, yogurt, and oil. Then, pour in the milk and carefully stir until it is all combined.
  5. Add the wet ingredients to the dry, stirring it in using a folding action. Also at this stage add the poppy seeds. Be sure not to overwork the batter or your muffins will lose their lightness.
  6. Divide into muffin cases, about two-thirds full.
  7. Bake for 20-30 minutes. Insert a toothpick into the centre and if it comes out clean they are ready.
  8. Allow to cool on a wire rack. Although nice eaten warm the flavors will intensify when cooled. Keep in a container or even loosely covered for a few days.
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Nutritional Information

Per Serving: Calories: 172 | Carbs: 29 g | Fat: 6 g | Protein: 3 g | Sodium: 12 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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