From our kitchen to yours

Anneliese Abney

I’ve not been doing much dessert-y stuff lately, and I have a real hankering for something sweet and baked and delicious. Shout out to my friend Sophie Patterson and her lovely mama: they make this recipe from Isa Chandra Moskowitz’s book “Vegan with a Vengeance” – it’s one of my favorite resources, if you haven’t caught on yet – and love it. Plus pumpkins are in season right now, so you can make this recipe totally can- and guilt-free!What you need:
1 3/4 cups all-purpose flour (or a combination of whole wheat and all-purpose)
1 1/4 cups brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (do not use pumpkin pie mix!)
1/2 cup almond or soy milk
1/2 cup vegetable oil
2 tablespoons molasses

What to do:
Preheat oven to 400 degrees Fahrenheit. Grease a 12-muffin tin.
Sift together flour, sugar, baking powder, salt and spices.
Separately, whisk the pumpkin, almond milk, oil and molasses together.
Pour the liquid ingredients into the dry ones as you mix the two together.
Fill the muffin tin so that each cup is about 2/3 full.
Bake for 18 to 20 minutes or until a toothpick or knife comes out clean when inserted into the center.

Makes 12 muffins.
Enjoy with a nice cup of coffee, some butter – or Earth Balance for our vegan friends – and lots of joyful conversation.
Guten Appetit!

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