I found this recipe on a random blog that I happened to come by when I was searching for a recipe to cure my craving for a festive quick breakfast to take on the go. The original recipe can actually be vegan, but I used one of the options to have yogurt in it instead. I also added some raisins and toasted walnuts, which I will deffinelty do next time as well. I didn't make the struessel topping and they were still yummy. The recipe does call to use coconut oil, which can be spendy but everything I have made with it so far has been very tastey. I use the unrefined which still has the coconut smell to it, but the refined version does not if you do not like coconut. Why coconut oil? Well it is a saturated fat I belive, but for some reason... which you can find online it is agreed to be an oil that is actually good for you. Some research shows it can aide in weight loss, anti ageing, anti-cancer... and the list goes on. It is solid at room temperature below 76 degrees, and a liquid at tempeartures above 76 degrees. I have read in other recipes that you are to scoop out the solid oil and then melt it before adding to your recipes. Another thing about this particular recipe is that it call for you to soak your grains for at least 3 hours, if not over night. I guess there is some purposed health benefit to this as well... I do not know what it is, nor did I soak my grains, that may be an adventure some other time in life. But I encourage you to try this recipe if you are craving a pumpkin muffin.
Spiced Pumpkin (or Squash) Muffins with a Streusel Topping -Makes 12
1 3/4 cup of whole wheat pastry flour
1/2 cup of coconut milk tonic (for baked goods, I use the one just mixed with water)
2 tablespoon raw apple cider vinegar (or, use 1/2 cup of buttermilk, thinned yogurt, or kefir, in place of the vinegar and coconut milk tonic)
1/3 cup of coconut oil or melted butter
1/3 cup of honey or maple syrup
1 egg
3/4 cup of pumpkin puree or roasted squash
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon of nutmeg
1/4 teaspoon salt
Streusel Topping
3 tablespoons of arrowroot powder, white flour, or sprouted flour
3 tablespoons of maple sugar, rapadura, or sucanat
3 tablespoons of cold coconut oil
n1/2 teaspoon cinnamon
dash of salt
1/3 cup of chopped walnuts
1-The night before, in a saucepan, gently melt the coconut oil and the honey together until liquid.
2-In a large bowl, combine the flour, coconut milk, vinegar, and the honey/coconut oil in a bowl, stirring just until combined. Cover and leave out overnight.
3-12-24 hours later, preheat the oven to 375 degrees. Grease with coconut oil 12 muffin tins.
4-In a small bowl combine the streusel ingredients, except for the chopped nuts, and cut in the coconut oil with a fork, until there are no big pieces left. Then stir in the chopped nuts.
5- In a small bowl combine the egg and pumpkin, and add it, with the rest of the ingredients to the bowl. If your house is cold, the coconut oil will have hardened, making the dough a bit stiff, but it will loosen up as you gently fold in the rest of the ingredients.
6-Using a spoon, or an ice cream scoop, evenly distribute the batter between the 12 tins. They should be about 2/3’s full. Sprinkle about a tablespoon of the streusel mixture over the top of each (you will have a bit extra leftover).
7-Bake for about 20 to 25 minutes, until the tops are lightly browned and a toothpick comes out clean when poked in the middle. Let rest for ten minutes in tins, then remove from the pans (gentle! they are fragile when hot) and let cool on cooling racks.
recipe from:
http://megsfavrecipes.blogspot.com/2009/09/completely-healthy-pumpkin-muffins.html
1 3/4 cup of whole wheat pastry flour
1/2 cup of coconut milk tonic (for baked goods, I use the one just mixed with water)
2 tablespoon raw apple cider vinegar (or, use 1/2 cup of buttermilk, thinned yogurt, or kefir, in place of the vinegar and coconut milk tonic)
1/3 cup of coconut oil or melted butter
1/3 cup of honey or maple syrup
1 egg
3/4 cup of pumpkin puree or roasted squash
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon of nutmeg
1/4 teaspoon salt
Streusel Topping
3 tablespoons of arrowroot powder, white flour, or sprouted flour
3 tablespoons of maple sugar, rapadura, or sucanat
3 tablespoons of cold coconut oil
n1/2 teaspoon cinnamon
dash of salt
1/3 cup of chopped walnuts
1-The night before, in a saucepan, gently melt the coconut oil and the honey together until liquid.
2-In a large bowl, combine the flour, coconut milk, vinegar, and the honey/coconut oil in a bowl, stirring just until combined. Cover and leave out overnight.
3-12-24 hours later, preheat the oven to 375 degrees. Grease with coconut oil 12 muffin tins.
4-In a small bowl combine the streusel ingredients, except for the chopped nuts, and cut in the coconut oil with a fork, until there are no big pieces left. Then stir in the chopped nuts.
5- In a small bowl combine the egg and pumpkin, and add it, with the rest of the ingredients to the bowl. If your house is cold, the coconut oil will have hardened, making the dough a bit stiff, but it will loosen up as you gently fold in the rest of the ingredients.
6-Using a spoon, or an ice cream scoop, evenly distribute the batter between the 12 tins. They should be about 2/3’s full. Sprinkle about a tablespoon of the streusel mixture over the top of each (you will have a bit extra leftover).
7-Bake for about 20 to 25 minutes, until the tops are lightly browned and a toothpick comes out clean when poked in the middle. Let rest for ten minutes in tins, then remove from the pans (gentle! they are fragile when hot) and let cool on cooling racks.
recipe from:
http://megsfavrecipes.blogspot.com/2009/09/completely-healthy-pumpkin-muffins.html
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