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Food Monster - Recipes

Creepy Crawly Pumpkin Muffins [Vegan]

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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 Vegan Pumpkin Muffins

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

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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AUTHOR & RECIPE DETAILS


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Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.


 

 

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