Pumpkin Cranberry Gingerbread Muffins

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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!

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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
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My Most Made Recipes

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Vegan MoFo 2013 – Post #12

I don’t have a lot of time today for a post, as I should be spending the day studying for a test I have tomorrow, so I thought I’d just share with you some of the recipes I’ve posted about that I actually make repeatedly. The number is actually pretty small. There are just always so many new and interesting recipes to try that I find it difficult to repeat past ones, even when I really loved them. The ones that I do repeat are usually the ones that were really quick and easy, in addition to tasty.

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I make these Chickpea Flour Omelettes all the time! They are quick, easy, very filling, and easily adaptable to whatever vegetables I have on hand. My favourite fillings include spinach, peppers, something spicy like pickled jalapeños or red pepper flakes, and a bit of Daiya Cheese.

And for a variation, I’ve made these Vegan Scrambled ‘Eggs’ a few times since I discovered them.

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I’ve been making these Easy Hot & Sour Refrigerator Pickles on and off all summer long and they always disappear very quickly! I mostly just eat them as snacks.

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It isn’t a recipe, but I am pretty much obsessed with falafel salads and wraps. (Seriously, search my blog for ‘falafel’ and you’ll see one pop up on almost every What I Ate Wednesday post.) I used to use Casbah Falafel mix, but now I’ve been using the Baked Falafel Burgers from Veggie Burgers Every Which Way. Staples in my falafel salads are cucumbers, peppers, either hummus or tahini sauce, and (lately) Sriracha.

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These Wheat-Free Chocolate Chip Cookies from Veganomicon are a big hit with my family and I. I love the texture and taste from the oat flour and the recipe is really easy. The small batch means you won’t be taking cookies in and out of the oven for hours, and you won’t have too many leftovers to tempt you in the following days.

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This Lower-Fat Chocolate Chip Banana Bread from Veganomicon has been repeated quite a few times in our household, and is a big hit with omnivores and vegan (just me) alike. You can also see it here, with the addition of raspberries!

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This Basic No-Mayo Coleslaw is (in my humble opinion) crunchy, tangy, coleslaw perfection. I make this quite a lot, both for myself and as a contribution to family dinners. My mom and sister have also requested the recipe and made it a few times! 🙂 I find it seriously addictive, in a good way, and it never lasts long.

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And last, but certainly not least is my Avocado Toast with Balsamic Vinegar. Sometimes the simplest things are the best. I make this all the time, at all times of day, and I always thoroughly enjoy it! Hearty crunchy whole grain bread (I prefer Silver Hills), rich creamy avocado, tangy balsamic vinegar and lemon juice, and a punch of spice from the black pepper! Yum yum yum. I think I know what I’m having for lunch today.

Dark Chocolate Raspberry Banana Bread

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Vegan Mofo 2013 – Post #8 – Now only 2 posts behind, and almost halfway through. I may actually make it!

I don’t know if you remember, but awhile back I posted about the amazing Lower-fat Banana Bread recipe from Veganomicon. Well, I recently stumbled upon this variation on that recipe, and it was a definite must-try! I usually add chocolate chips to my banana bread, but Herbivore Triathlete had the genius thought of also adding raspberries!

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Banana bread + dark chocolate + tart berry goodness = love!

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When making this Dark Chocolate Raspberry Banana Bread, I made the same minor changes that I mentioned in my previous post, except that this time I replaced the all purpose flour with 1 cup whole wheat flour, 1/4 cup brown rice flour, and 1/4 cup chickpea flour.

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You should give this a try!

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Title, Cranberry Orange Cardamom MuffinsCranberry Orange Cardamom Muffins

 

More Waffles from Healthy Happy Life

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Vegan MoFo 2013 – Post #1

It’s Vegan Month of Food time again! This is my second year participating and I’ve decided to focus this year on posting reviews and photos of other peoples’ recipes that I’ve tried (from both cookbooks and online). Here it goes. 1 down, only 19 more to go!

Previously I wrote a post about some delicious Pumpkin Spice Waffles from Kathy over at Healthy Happy Life. I haven’t made those ones again since, but I have tried two of her other waffle recipes: Apple Cinnamon Ginger Waffles and Blueberry Citrus Whole Wheat Waffles (which I actually turned into chocolate chip waffles). Yum!

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I’m a sucker for anything that involves cooked apples and these Apple Cinnamon Ginger Waffles are no exception. They certainly did not disappoint! The combination of apples and cinnamon is always great, but the addition of ginger and candied ginger in these waffles make them something really special!

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What I Did:
I doubled the recipe.
I substituted half of the spelt flour for oat flour. Just because.
I only like and buy green Granny Smith apples, so thats what I used. I used half of a large one, diced small.
I did include the optional chia seeds, but left out the optional almond butter and orange zest.
I substituted the mashed banana with apple sauce: 1/2 cup for the doubled recipe.

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Another morning I used the Blueberry Citrus Whole Wheat Waffles to make a special breakfast for my nephew and I: chocolate chip waffles. I followed the recipe, except that I left out the citrus zest, diced oranges, and blueberries. I also left out all of the optional ingredients. We ate our chocolate chip whole wheat waffles with a quick berry sauce similar to my Instant Cranberry Sauce and Blueberry Sauce.

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Instant Mixed Berry Sauce
2/3 cup frozen blueberries
2/3 cup frozen blackberries
2 tbsp maple syrup
2 tsp ground chia seed

Place berries in a microwave-safe bowl or measuring cup and defrost in microwave until berries break apart when you stir them. Stir and break up the berries with a fork, until mostly broken up. Stir in maple syrup and ground chia seeds.
Enjoy on your favourite waffles, pancakes, french toast, or oatmeal.

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I really liked these whole wheat waffles and can definitely see using them as a base for all kinds of add-in combinations!

You should definitely head on over to Healthy Happy Life and make some waffles!