Cranberry Studded Pumpkin Muffins
It’s a few days until American Thanksgiving, and I thought I would do an homage to some of the holiday’s traditional flavors. Pumpkin and cranberry are common tastes found at a Thanksgiving table, so I dug up a recipe combining the two. This muffin would make a wonderful pre-feast breakfast to get you in the mood.
I reduced the baking soda to account for high altitude concerns. Next, I made a chia egg (from chia and water) and swapped nonfat milk with almond milk to make it vegan. These not-to-sweet muffins offer lots to be thankful for with the burst of cranberries in every bite.
Cranberry-Studded Pumpkin Muffins adapted from Pumpkin Cranberry Muffins
1 Tbs chia seeds
3 Tbs warm water
2 cups all purpose flour
3/4 cup organic sugar
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
1/4 cup canola oil
1 cup unsweetened almond milk
1 cup fresh cranberries, chopped
Preheat oven to 350F. Line a muffin pan with paper liners. Combine chia seeds and water in a small bowl, and set aside to gel. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Combine pumpkin, chia gel, oil and almond milk in a medium bowl. Make a well in the dry ingredients; add the pumpkin mixture and stir until just combined. Gently fold in cranberries. Fill 12-14 muffin cups and bake for 24-26 minutes.
Until next time, happy baking!
molasses spice pumpkin bread
This time of year we are inundated with so many things flavored with pumpkin spice. It can be a bit much, but when I saw a pumpkin bread recipe with loads of flavor, including the ubiquitous spice blend, I knew I wanted to try it. The depth of the molasses flavor is brightened by the powdered spices and makes a delicious quick bread. This post is just in time for American Thanksgiving so you can share these mini loaves with friends.
This recipe was already vegan so I didn’t have to make ingredient swaps. For altitude I added flour and non-dairy milk while reducing baking powder. The molasses flavor was a tad overwhelming so I reduced it and added more granulated sugar. The mini size is perfect for high altitude – the loaves won’t be quite as tall as sea level bread but they will look great, especially with the topping layer.
Molasses Spice Pumpkin Bread adapted from Silk’s blog
1 1/4 cups + 1 TBS all purpose flour
1.5 tsp baking powder
1 TBS pumpkin pie spice
1/4 tsp sea salt
3/4 cup + 1 TBS organic sugar
1/4 cup organic light brown sugar, packed
3/4 cup pumpkin puree
1/3 cup vegetable oil
1/4 cup + 1 tsp Almondmilk
1.5 TBS molasses
2 tsp vanilla extract
2.5 TBS organic sugar
1 1/4 tsp cinnamon
Preheat oven to 400F. Grease and flour three 5″x3″x2″ mini loaf pans. In a large bowl, add flour, baking powder, pumpkin pie spice, and salt, whisking together to combine. In another large bowl, add sugars, pumpkin puree, oil, milk, molasses, and vanilla, whisking until combined. Pour wet mixture over dry ingredients and stir until just combined. Do not overmix. Evenly distribute batter between prepared pans, filling each about 2/3 full.
Make topping by combining sugar and cinnamon in a small bowl. Evenly sprinkle over each pan and swirl with a knife. Place pans on a baking sheet and bake for 35-40 minutes, or until tops are set and a toothpick inserted in center comes out clean. Allow bread to cool in pans for 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days.
Until next time, happy baking!