Did I mention I like pumpkin?
Andplusalso, I like pumpkin.
You will quickly learn that my baking is nearly fool proof, as I don’t follow recipes well. Measuring things out is effort, people. That’s effort.
For example, in this recipe, you can swap out the flour(s) you use, add or subtract some of the spices, whatever oil works, you can put the wet ingredients into the dry or the dry into the wet, etc.
Oh, yeah. It’s that simple.
While I title these “muffins” they may remind you of a less guilty donut hole. They are round, light and fluffy, and you will want to eat the entire batch (of which there will be about 30).
I have yet to meet someone that hasn’t gone crazy for them and been mad at themselves afterward for the amount they scarfed down.
It’s inevitable. Accept it.
The case against the egg:
While some of you may use a real egg over a flax egg, I highly recommend you try out the flax.
Flaxseeds are an excellent source of omega-3 essential fatty acids. They are a great source of dietary fiber, vitamin B1 and and copper. They also contain minerals magnesium, phosphorus and selenium. They also keep recipes fluffy and are a great binding agent without adding calories and fat.
You can buy ground flaxseed in the organic or bulk section of your store for fairly cheap that will last for seasons of baking. The money and fat you’ll save from this swap is incalculable (but I can attempt to do the numbers if you would like)!
Why not add protein to your guilty pleasures? It makes them less guilty, right? That’s my reasoning. I’m sticking to it.
You don’t have to, though! If you don’t, just add that 1/2 cup of whatever flour you would like. I use North Coast Naturals Brown Rice Protein Powder. It’s very fine, making it similar to flour and easily substituted for flour in recipes.
- 1 ¼ c flour of choice
- ½ c protein powder (I use North Coast Naturals Brown Rice Protein)
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- ¾ c pumpkin puree
- ½ c nondairy milk (I use vanilla almond)
- ½ c light brown sugar
- ⅓ c oil (I use coconut oil)
- 1 flax egg (1T ground flax+ 3T water)
- 2 tsp vanilla extract
- 4T margarine, melted (I use Earth Balance)
- ½ c sugar
- 1T cinnamon
- Preheat oven to 350. Oil mini muffin tin (I use coconut oil).
- Mix flour, protein, baking powers, spices, salt in a large bowl. Mix puree, milk, sugar, oil, "egg", vanilla in another bowl. Stir the dry ingredients into the wet.
- Scoop heaping tablespoons of the mixture into muffin tin.
- Bake 12-15 minutes (13 seems to be my lucky number but it can depend on your protein).
- Let cool for 5 minutes and melt margarine. Dipped tops of muffins into margarine, then into the sugar/cinnamon mixture.
Eat all the things.