Pumpkin Cranberry Gingerbread Muffins

title, pumpkin muffins

I am so excited to finally share these Pumpkin Cranberry Gingerbread Muffins with you! Two years ago when I first tried The Best Pumpkin Muffins from the Post Punk Kitchen they became an instant favourite. I made them constantly all of that fall and winter. Last winter I was so busy trying new recipes, that I only revisited these a couple times, and never took any photos. Now its pumpkin season once again and I have fallen in love with these muffins all over again.

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Through the many times I’ve made them, The Best Pumpkin Muffins has slowly morphed into something healthier and a little different: my Pumpkin Cranberry Gingerbread Muffins. I use whole grain flours, a lot less sugar and oil (and healthier versions of both), more molasses and pumpkin, and the cranberries are never optional. While the PPK’s pumpkin muffins lived up to their name, I have to say that I enjoy them even more with the changes I’ve made. I hope you do too!

Pumpkin Cranberry Gingerbread Muffins (Yields 12 Muffins)
1 cup whole wheat flour
½ cup chickpea flour (besan)
¼ cup brown rice flour
½ cup coconut sugar
1 tbsp baking powder
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp sea salt
1 ¼ cups pureed pumpkin
½ cup unsweetened nondairy milk or water
¼ cup molasses
⅓ cup coconut oil, melted
1 cup fresh or frozen cranberries
½ cup chopped almonds, walnuts, or pecans (optional)

Notes:
– Please don’t be scared away by the somewhat lengthy ingredient list; one third of it is spices. The recipe is really simple and comes together quickly.
– If you don’t have chickpea or brown rice flour, you can use all whole wheat but your muffins will be a little denser and you may need a little bit of extra milk or water.
– For a special treat, I highly recommend trying these with a ½ cup of vegan dark chocolate chips instead of the nuts. You won’t be disappointed!
– For some an extra pop of ginger, toss in a couple tablespoons of chopped crystallized ginger.

Preheat oven to 400°F.
In a large bowl mix together the flours, sugar, baking powder, salt, and spices.
In a smaller bowl whisk together the pumpkin, milk, oil, and molasses.
Stir the cranberries and nuts (if using) into the dry ingredients.
Add the wet ingredients into the dry and stir until just combined.
Use a ¼ cup measuring scoop to scoop batter into a lined or lightly greased muffin tin.
Bake for 20-23 minutes.
Enjoy!

labels, pumpkin muffins

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In case you’re wondering, these muffins freeze amazingly well, though I usually have a hard  time having extras to put in the freezer.

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These little guys are so moist and flavourful they really don’t need anything else! (Though a little smear of Earth Balance probably wouldn’t hurt.) Yum!

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I’ve shared this post with Healthy Vegan Friday #70 and Wellness Weekends.

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title, pumpkin cornbread waffles
Pumpkin Cornbread Waffles

Pumpkin Cornbread Waffles

I recently came up with these Pumpkin Cornbread Waffles, after a failed search for a pumpkin waffle recipe that suited my tastes, my pantry, and my love of whole grains. I stumbled upon a recipe for similar waffles, and was really disappointed to see that it used cornbread mix (which I’ve never bought and didn’t have). So, I adapted a tried and true waffle recipe from The Joy of Vegan Baking into these gems. I couldn’t have been happier with how these turned out!

title, pumpkin cornbread waffles

Pumpkin and warm spices is always a perfect match. What really makes these is the amazing texture (or ‘mouthfeel’ if you don’t dislike that word as much as I do) that the cornmeal gives!

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Pumpkin Cornbread Waffles (Yields 6 small waffles, using ½ cup of batter each.)
3 tbsp ground flax seeds
½ cup warm water
1 ¼ cups whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tbsp coconut sugar
1 ½ tsp pumpkin pie spice
½ cup pumpkin puree
1 cup unsweetened non-dairy milk
¼ cup coconut oil, melted

In a medium bowl, whisk the ground flax and water together.
In a large bowl stir together the flour, cornmeal, baking powder, sugar, and spice.
Add the pumpkin, milk, and coconut oil to the flax/water mixture and whisk to combine.
Pour the liquids into the dry ingredients and fold until just combined.
Cook in a waffle maker, according to its directions.
Top with maple syrup or your favourite toppings, and enjoy!

Collage, pumpkin cornbread waffles

collage, pumpkin cornbread waffles 2

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I hope you enjoy my new favourite waffles as much as I am!

I’ve shared this post with Allergy-Free Wednesday #93, Healthy Vegan Friday #69, and Wellness Weekends (Nov14-18/2013).

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Blueberry Corn Pancakes, Apple Cinnamon Ginger Waffles, Chickpea Flour Omelette

Frosted Blueberry Cake: MMAZ #30

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For this week’s Meatless Monday from A-Z the mission is to cook a recipe that features blueberries. I haven’t made any of the recipes yet from last week’s Create with Blueberries linkup, but I did make this gorgeous Frosted Blueberry Cake from Healthy Happy Life.

For the past couple of years I’ve volunteered to make the birthday cakes (one for each sister) for my sisters’ birthday. Birthdays are a great excuse to try out a sweeter-than-usual dessert that I’ve been eyeing, and doing the baking, guarantees I’ll actually be able to eat something come dessert time. This year I couldn’t pass up Jem’s request for this Frosted Blueberry Cake.

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What I really love about this cake is that the actual cake is not too sweet, and pretty darn healthy. The flax, oats, applesauce, blueberries, and walnuts do the double duty of making the cake taste great, and providing some actual nutrients, instead of just empty calories. Without the frosting, this cake is more like a snack-cake than a true dessert, but as soon as you add the amazing coconut frosting, it is elevated to a beautiful dessert, perfect for any occasion. And the frosting really is amazing!

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I did make a couple of minor changes to the original recipe:
– I used whole wheat flour instead of all purpose flour. I rarely even buy all purpose flour anymore, and I’m always pleased with the results I get using whole wheat flour. As usual, when substituting whole wheat flour, I just had to add an extra little splash of nondairy milk when mixing the wet and dry together.
– I used ground flaxseeds.
– I choose to use coconut sugar.
– I used unsweetened vanilla almond milk in place of the soy milk.
– I couldn’t find any fresh blueberries, so I used frozen blueberries in the cake, and fresh raspberries for decorating.

In regards to the options listed in the original recipe, I used almond extract, I didn’t use any cinnamon, and I used walnuts.

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We really enjoyed this cake, and I will absolutely be using both the cake recipe and the frosting recipe again!

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I’ve shared this post with Slightly Indulgent Tuesday 4/23/13.

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Title, Blueberry Oat Scones

Dark Chocolate Cranberry Tart

Dark Chocolate Cranberry Tart

Lemon Cranberry Coconut Chia Bars

Collage, Lemon Cranberry Coconut Squares

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Let me just say that unless you absolutely hate lemon, cranberries, or coconut then you need to try these Tropical Lemon Cranberry Coconut Chia Bars from Angela at Oh She Glows.

The lemon and cranberry make for a delicious combination of sweet and tart flavours, and the coconut make these fantastically chewy.

These bars are also quite simple to make, and while probably quite high in calories, they don’t contain anything to really feel guilty about.

The only changes I made to the original recipe was to use whole wheat flour in place of the oat flour, mainly because I was too lazy to take that extra step of processing the oats. I also replaced the pistachios with pumpkin seeds, because I didn’t have any pistachios and I figured pumpkin seeds are the same colour and would still give me the crunch-factor.

I love these Tropical Lemon Cranberry Coconut Chia Bars!

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Tropical Pineapple Coconut Oat Cups

Title, Tropical Oat Cups

 

Last week, I posted my recipe for Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. These Tropical Pineapple Coconut Oat Cups are the result of trying to figure out what other fruit I wanted to use, instead of pumpkin puree, and then what flavours would go well. (I think applesauce will be next.) Jem mentioned this Pineapple Coconut Bread (which we absolutely love and need to make again soon) and I immediately thought of transferring those lovely tropical flavours to our next batch of baked oat cups.

These oat cups are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks.

The pineapple and coconut flavours in these oat cups are not super strong, but the combination is still pretty darn awesome. If you’d like a strong pineapple flavour, then you may want to include some diced pineapple. The shredded coconut also gives these a chewier texture than their pumpkin counterpart.

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Tropical Pineapple Coconut Oat Cups (Yields 24 cups)
5 cups rolled oats (not quick oats)
1 cup unsweetened shredded coconut
1 tsp ground ginger
1 tsp ground coriander
2 1/2 cups pineapple puree*
5 tbsp agave nectar**
2 cups water
1/4 cup coconut oil
*For the pineapple puree, I pureed in a blender, one 398ml can of pineapple rings, along with the juice from the can. You could also puree fresh pineapple, with some water or pineapple juice if needed. 
**Maple syrup would also work, but I haven’t tried it in this recipe. I think next time I’m going to use coconut sugar (maybe 5 tbsp, plus an extra 1/4 cup of liquid).

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and coconut.
In a separate bowl combine the pineapple puree, spices, agave, water, and coconut oil.
Add the wet ingredients to the oat mixture and stir until well combined. If the mixture looks watery, just let it sit for a few minutes and the oats will soak up some of the liquid.
Divide between lined muffin tins and bake for 20 minutes.

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Store oat cups in a sealed container in the fridge. I like these best when warmed up a little, but they are also great cold or at room temperature. These also freeze very well!

Enjoy!

Both of my oat cups recipes are based on Chocolate-Covered Katie’s recipe for Breakfast Oatmeal Cupcakes To Go.

healthy vegan friday button

This recipe has been linked up with Healthy Vegan Friday #33. You can view everyone else’s submissions here, here, or here.

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Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger

Not tired of pumpkin yet? (Never.)

Got any cans of pumpkin lurking in your cupboards from the holiday season? (Sure do.)

Then you should make these Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. They are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks. You’re welcome!

Pumpkin Spice Oat Cups

These are a spin on Katie’s Breakfast Oatmeal Cupcakes To Go. I instantly loved the idea of portable baked oatmeal cups, but I can’t stand bananas, so I’ve used pumpkin puree instead, which in turn inspired some other changes. If you do like bananas, you should definitely check out Katie’s recipe at the above link. And if you like pumpkin, my recipe is below

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger (Yields 24 Cups)
5 cups rolled oats*
1 cup chopped pecans
3 tbsp finely chopped crystallized ginger
2 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
5 tbsp maple syrup (or agave)*
1/4 cup coconut oil
2 tsp pure vanilla extract
*For a sugar-free version Katie suggested 5 NuNaturals Stevia packets and an extra 1/3 cup water. I haven’t personally tried this option.

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and pecans.
In a separate bowl combine the pumpkin puree, pumpkin pie spice, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the oat mixture, along with the crystallized ginger and stir until all the oats are coated.
Divide between lined muffin tins and bake for 20-23 minutes.

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These oat cups can be eaten right away, or will store well in the fridge or freezer, ready to be eaten anytime. I’ve enjoyed these cold and at room temperature, but they are best when warmed up. Enjoy!

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These oat cups have a fantastic chewy texture, a slightly sweet pumpkin flavour, with little bits of crunch from the pecans and sweet spiciness from the ginger. I hope you enjoy them as much as I did!

Stay tuned. I’ve also created a tropical twist on these Oat Cups, which I will be sharing with you soon!

healthy vegan friday button

This post has been submitted to Healthy Vegan Friday #32.

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Title, Blueberry Oat Scones Blueberry Oatmeal Scones

Blueberry Oatmeal Scones

I’m sorry for disappearing for a week, but I’m back, and I have something for you!

How would you like these lovely scones for breakfast?

I would. I am in love with these Blueberry Oatmeal Scones. They are light, yet hearty, with a great texture from the oatmeal, richness from the coconut oil, and lots of moist sweet blueberries.

Unlike a lot of scones, these are not packed full of white flour, white sugar, and unhealthy fats. Instead, I’ve used whole grain flours, agave nectar, applesauce, and coconut oil, to make these just about as good for you as a scone can be. But don’t worry, they don’t taste like it.

These scones are not super sweet; they don’t taste like dessert, but you might want to eat them for every other meal of the day.

Blueberry Oatmeal Scones (Yields 12 Medium-sized Scones)
1/2 cup unsweetened non-dairy milk
1 tbsp apple cider vinegar
1/2 cup unsweetened apple sauce
1/4 cup agave nectar
3/4 cup whole wheat flour
3/4 cup white sorghum flour
2 tsp baking powder
1/2 tsp sea salt
Zest of 1 lemon
1/2 cup coconut oil
1 1/2 cups rolled oats (not quick oats)
1 cup fresh or frozen blueberries

Preheat oven to 400°F and lightly grease one large or two small baking sheets.

In a small bowl, whisk together the non-dairy milk and vinegar. Let it sit for 5 minutes, until the milk has curdled and thickened. Spoon 1 tbsp of the milk mixture into a small dish and set aside. (This will be brushed on the tops of the scones.) Whisk the applesauce and agave into the larger bowl of the milk mixture. Set aside.

In a large bowl, stir together the flours, baking powder, salt, and lemon zest. Add the coconut oil to the bowl in small chunks and cut into flour with a fork or pastry blender. Stir in the oats and the liquid mixture until almost all combined. Fold in the blueberries.

Turn half of the dough on to a prepared baking sheet. Using your hands, form into a round disk shape, about 1″(2.5cm) high. Cut the round into 6 equal triangles (wedges), and separate them from each other. You may have some blueberries fall out of the dough, but you can just press them back in. Repeat with the other half of dough.

Brush the top of each scone with the reserved milk-vinegar mixture. Bake until golden brown, 18-20 minutes. Transfer to a wire rack to cool. Enjoy!

This recipe has been submitted to Healthy Vegan Friday #17.

the veggie nook

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Blueberry Coconut Crumble Bars, Chai Spiced Zucchini Bread, Ginger Snap Oatmeal