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]
- 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
- Pre-heat the oven to 400°F.
- In a large bowl combine the dry ingredients, i.e. flour, sugar, baking powder, spices and salt. Mix thoroughly.
- In a small cup, combine the milks and vinegar and allow to curdle.
- 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.
- 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.
- Divide into muffin cases, about two-thirds full.
- Bake for 20-30 minutes. Insert a toothpick into the centre and if it comes out clean they are ready.
- 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.