Pumpkin Gingersnap Muffins

Ingredients
Dry Ingredients
1 2/3 cups unbleached flour
1 tablespoon pumpkin pie spice (see below for ingredients)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup chopped walnuts

Wet Ingredients
1 tablespoon ground flax seeds
3 tablespoons water
3 tablespoons unsweetened almond milk
1 cup unsweetened pumpkin puree
1/3 cup vegetable or melted coconut oil
3 tablespoons pure maple syrup
1/2 cup packed brown sugar
1/4 cup blackstrap molasses

Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Crumb Topping
2 tablespoons walnut pieces
1/4 cup unbleached flour
2 tablespoons cane sugar
1 tablespoon light brown sugar
1/8 teaspoon baking powder
Pinch of salt
1 tablespoon earth balance

Directions
Preheat the oven to 350F. Line a muffin pan with large parchment paper liners.

In a mug or small bowl, whisk together the flaxseed and water. Set aside for a few minutes to thicken.

In a large bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt).

In a medium bowl, whisk together the wet ingredients until smooth (flax mixture, pumpkin puree, oil, maple syrup, brown sugar, and molasses).

Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter. Set the batter aside.

In a small bowl, make the crumb topping. Melt the earth balance, then stir in the remaining ingredients. Adjust flour accordingly until mixture is dry and crumbly.

If using, fold the chopped walnuts into the muffin batter. Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Cover with the crumb topping. Gently press the topping onto the muffins so it adheres.

Bake the muffins for about 20 minutes until a toothpick comes out clean. Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.

Adapted From
http://ohsheglows.com/2015/10/28/pumpkin-gingerbread-muffins-vegan/#ixzz3rK8NmQSj

Nutrition
makes 12 muffins

Dark Chocolate Cherry Muffins

Ingredients
1/3 heaping cup oat flour (ground from rolled oats)
1 cup unbleached all purpose
1/2 tsp baking soda
1 tsp baking powder
pinch salt
1/4 cup brown sugar
1/4 cup melted coconut oil
3/4 cup almond milk
1 teaspoon almond extract
1 heaping cup fresh cherries, pitted and lightly chopped
1/4 cup chopped dark chocolate, divided

Directions
Preheat oven to 375F.

Combine flours, baking powder, salt and brown sugar in a mixing bowl.

Measure out almond milk in a liquid measuring cup, then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again. Add wet to dry ingredients and whisk until just combined.

Fold in cherries and 3/4 of the dark chocolate until just combined. Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate. They will be full; just the way I like them.

Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.

Adapted From
http://minimalistbaker.com/vegan-cherry-dark-chocolate-chip-muffins/

Nutrition
makes 9 muffins
172 calories  |  7.5g fat  |  21.8g fat  |  2.5g protein

Coffee Cake Muffins

Ingredients
Muffins
2 cups whole wheat flour
1/4 cup brown rice flour
¾ cup granulated stevia
1-½ teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh brewed espresso, chilled in refrigerator for at least an hour
3 tablespoons unsweetened almond milk
¼ cup canned pumpkin
1 flax egg (1 tablespoon flax + 3 tablespoons water, chilled in refrigerator)
¼ cup olive oil (or coconut, canola, etc.)
3 tablespoons organic light agave syrup
1 teaspoon vanilla extract

Cinnamon Crumble
½ cup whole wheat flour
2 tablespoons light brown sugar
2 tablespoons granulated stevia
3 tablespoons vegan butter
2 teaspoons cinnamon

Directions
Brew espresso and set aside to cool.

Preheat oven to 350F. In a small bowl make flax egg by adding 1 tbsp. ground flax and 3 tbsp. water, set in refrigerator for 5 minutes to thicken. 

Mix dry ingredients in a large bowl: whole wheat flour, brown rice protein, stevia, cinnamon, baking powder, and baking soda.

In another bowl mix wet ingredients: espresso, almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract. Combine wet and dry ingredients and mix until combined. Be careful not to over mix. Spoon batter evenly into 12 spots in a prepared muffin tin.

In a medium bowl, heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly. Sprinkle evenly over each of the muffins. Bake for 22 minutes or until a knife comes out clean.

Adapted From
http://www.macro-chef.com/dessert/cinnamon-crumble-coffee-cake-muffins-vegan/

Nutrition

makes 12 muffins

193 calories  |  8g fat  |  30.5g carbs  |  3.8g protein

Cranberry Orange Muffins

Ingredients
2 cups all-purpose flour
1 cup cane sugar + 1 tablespoon more for the topping
1-1/2 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 teaspoon grated orange peel
¾ cup orange juice (from 1 large orange)
¼ cup vegetable oil
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons of water allowed to sit in the refrigerator for 15 minutes)
2 cup frozen cranberries, thawed
⅓ cup chopped walnuts + 2 tablespoons more for the topping

Directions
Preheat oven to 400 degrees. Prepare a muffin or cupcake pan with cupcake liners.

Combine dry ingredients: flour, sugar, baking powder, salt and baking soda. Add orange zest, orange juice, oil and flax mixture. Blend just until moist. Fold in cranberries and walnuts by hand.

Using an ice cream scoop, divide batter evenly between 16 cupcake liners. Combine the reserved sugar and walnuts and sprinkle the tops of each muffin. Bake for 15 minutes and then cool on a wire rack for 10 minutes. Remove and cool completely.

Adapted From
http://theveglife.com/cranberry-orange-muffins-vegan/

Nutrition
makes 16 muffins
226 calories  |  6g fat  |  42g carbs  |  2.2g protein

Chocolate Cupcake for One

Ingredients
1/4 cups all-purpose flour
1 tablespoon cane sugar
2 tablespoons cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2 teaspoon coconut
1/8 teaspoon vanilla extract
1/4 teaspoon distilled white vinegar
1/4 cup water

Directions
Preheat oven to 400 degrees F. Lightly grease one small ramekin or line with parchment paper.

Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 400 degrees F for 12 minutes. Remove from oven and allow to cool.

Adapted From
http://allrecipes.com/recipe/vegan-chocolate-cake/

Nutrition
makes 1 cupcake
272 calories  | 11.2 g fat  | 41.8g carbs  |  5.6g protein