Pumpkin and Thanksgiving seem to be synonyms with one another when thinking about turkey day as well as the fall season. When considering what I am thankful for this year, I’d like to start with being thankful for completing graduate school applications and once again having the time to bake. Of course I am always thankful for my family, health, and sometimes my boyfriend, but I think there are greater things to really be thankful for. To be happy for each day you can eat and put food on your table or be surrounded by truly positive people that root for you. Along with being Thankful for your odd-ball family, the TV that gets you through your boredom, and not having to unbutton your pants after the Thanksgiving meal, take the time this year to be thankful for the little things. Sometimes, they’re the things that matter most.
Vegan Pumpkin Muffins
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup vegetable oil
- 15 oz can of pure pumpkin puree
- 3 tablespoons ground flaxseed + 1 tablespoon water
- ½ cup all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 tablespoons melted coconut oil
- 2 tablespoon flaxseeds
- 1 tablespoon brown sugar
- 1/3 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1/3 cup old fashioned oats
- Preheat the oven to 350 degrees.
- In a large bowl combine the sugar, oil, and pumpkin, while you let the flax and water mixture set. Stir in the spices.
- Next fold in the baking soda and flax egg. Then, in small batches, stir in the flour mixture.
- To make the topping melt the coconut oil and then stir in the brown sugar, walnuts, flaxseeds, oats, and pumpkin seeds.
- Ladle the batter into a cupcake lined muffin tin, about ¾ of the way full. Sprinkle the muffin with the topping mixture.
- Place into the oven and allow the muffins to cook for about 30 minutes or until a toothpick comes out clean.