It’s October, and you better bet that it’s time to make some pumpkin muffins!
The annual pumpkin muffin feast actually has a long and deep rooted history…
Legend has it that sometime in the 18th century, a woman by the name of Janice Bonnet was famous for her pumpkin fields. They were so vast that she could feed a whole village on her pumpkins alone, but the villagers, while they loved to look on her pumpkin fields, were growing tired of eating pumpkins. Janice was in a bit of a pickle, you see, because she relied on the profit from pumpkin harvest every year.
One night, she was awoken by a whisper.
“Muffins…” the unseen figure said softly.
“What?” Janice, her voice shaking, asked the unseen figure. “Who’s there?”
Janice, convinced that the voice came from a malevolent spirit, ran from the house and slept the rest of the night in the pumpkin field.
The next day she made pumpkin muffins, and the rest is history.
These muffins are made with spelt flour or some extra bit of wholesomeness, but feel free to sub with all-purpose flour. You can also make these with mashed up butternut squash. The taste of butternut and pumpkin are indecipherable in the muffin. Either way, these muffins are slightly spicy, subtly sweet, and just plain old delicious.
But, be careful, these muffins can get a little SpOoKy!
Makes 9 big muffins or 12 small muffins
Total Time: 30 minutes, Active Time: 10 minutes
1 cup pumpkin puree
1/2 cup sugar
1/2 cup almond butter
1/2 cup unsweetened plant based milk
2 tablespoons molasses
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 pinches cloves
1 tablespoon baking powder
1 1/3 cup spelt flour
- Preheat an oven to 375 degrees and line a 12 muffin tray with cupcake liners.
- Combine the pumpkin puree, sugar, and almond butter in a bowl and mix. Add in the plant milk and molasses, and mix again until combined.
- Start adding the dry ingredients. Add the salt, cinnamon, ginger, nutmeg, allspice, cloves, and baking powder, and mix until combined. Then, add in the spelt flour about 1/3 cup at a time. If the batter is too dry when mixing, add a splash of plant based milk.
- Fill the cupcake liners with the batter. Fill them up to the top for big muffin tops or 3/4 full for cute little muffins.
- Bake for 17-20 minutes. Once cooked all the way through (you can check by inserting a toothpick into a muffin. If the toothpick comes out clean, the muffins are done), allow to cool on a cooling rack for 5-10 minutes before enjoying. These can be stored in a bread bag at room temperature for 1-2 days.
*Some say that if you make these on a particularly chilly October night, you can hear a voice, presumably waiting patiently for its share of the muffin feast, whisper “muffins.”