I have declared this week to be Pumpkin Week!
This is the time of year for yummy fall foods, my favorite of which is pumpkin. I’ve been adding it to everything lately and I’ll tell you all about it in upcoming blog posts.
This is a recipe given to me by friend Vanessa. It wasn’t vegan, so I veganized it and swapped out wheat flour with spelt flour. The topping is supposed to be crumbly, but when I made it, my margarine wasn’t cold enough and the topping was sort of a paste. I put it on top of the muffins anyway, and it gave them a nice little crunchy crust, which was pretty tasty. These muffins did not last very long at all in my house!
2 1/2 cups spelt flour
1 1/2 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons water mixed with 3 teaspoons Ener-G Egg Replacer
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups apples, peeled and finely chopped
2 tablespoons flour
1/2 cup sugar
1/2 teaspoon cinnamon
4 tablespoons cold margarine such as Earth Balance
Preheat over to 350 degrees
In a large bowl, mix together the dry ingredients.
Add liquid ingredients and stir until just moistened.
Stir in the apples.
Spoon into greased muffin tin or a muffin tin lined with paper liners, about 3/4 full.
Sprinkle with streusel topping.
Bake for 40 minutes.
Makes 24 muffins.
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