The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I am not a huge “pumpkin spice” kind of girl, and I never really understood those who are, until I tried these muffins. These vegan muffins make for the perfect snack to go with your cup of coffee and are so moist. Let me tell you, I am not one to throw around the word “moist” often, but these hot-from-the-oven muffins will knock your socks off.
Cooking Time: 45 minutes. Yields: 12 muffins.
Ingredients:
Muffins:
1 1/2 cups flour
3 tsp baking powder
Pinch of salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup coconut oil, melted
3/4 cup maple syrup
1 1/2 cups pumpkin puree*
Cinnamon Sugar Topping:
1/2 cup brown sugar
2 tsp cinnamon
*Make sure this is pure pumpkin and NOT pumpkin pie filling. The cans are almost the exact same, except with two very different contents.
Method:
1) Preheat oven to 350 F.
2) Whisk all the dry ingredients together.
3) In a separate bowl, whisk all the wet ingredients together.
4) Add dry mixture to wet mixture and stir until combined. Do not overstir unless you want tough, chewy muffins.
5) Mix together your brown sugar and cinnamon for the topping.
6) Pour batter into oiled muffin tins and sprinkle cinnamon sugar topping over all muffins evenly.
7) Bake for 25-30 minutes or until a toothpick comes out clean.
(Andrea Sadowski/The Cascade)
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
