Family & Friends,
I can’t believe Not So Doughie has been out of commission for the past 2.5 years! However, I am back and excited to share some new recipes. Over the years, I’ve received several requests to bring the blog back to life, which was great to hear. Blogging takes a lot of time & work that’s for sure, but I definitely enjoyed and missed it!
I decided Not So Doughie will be my place to of course share healthier recipe, but I don’t plan to ensure I have the most perfect picture to share to increase “likes”, get more traffic, etc etc… Let’s be serious there are millions of blogs out there so becoming the next Pioneer Woman just isn’t my plan.
So without further ado, I welcome you back and look forward to seeing your comments & sharing some Not So Doughie meals!
September 1st rolls around and PUMPKIN is everywhere. Personally, I think people need to pump (<– pun intended) the brakes on this obsession. I mean, people obsess over a gourd…. Don’t get me wrong, I love the flavor pumpkin and am happy to enjoy a delicious slice of pumpkin bread and the occasional PSL. That being said, I decided the other day to try to concoct a healthier, Not So Doughie, pumpkin muffin.
After watching What the Health (many opinions on this documentary), I became a little intrigued with a plant-based diet. So when researching different muffin ideas, I decided to put together some of my findings on substitutions to create these Vegan Pumpkin Muffins.
I was a bit skeptical at first because I love butter and just didn’t want them to come out dry and dense. However, they are perfectly pumpkin-y, cinnamon-y, fall-y and delicious! I hope you enjoy!
VEGAN PUMPKIN MUFFINS
Prep Time: 5 minutes ||| Cook Time: 25 minutes ||| Servings: 6
1 cup All purpose flour
1 1/2 tsp baking powder
1 tsp (+ a pinch) ground cinnamon
1 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 Tbsp granulated sugar (optional)
1/2 cup pure Maple Syrup
1 cup pumpkin puree
1/4 cup olive oil (other options: coconut oil [this will make them coconut-y], canola oil)
1. Preheat oven to 350. Line muffin tins with liners.
2. In a large bowl, combine all the dry ingredients except for the sugar.
3. In a separate bowl, combine the syrup, pumpkin & oil. Throughly mix.
4. Gently fold the wet ingredients into the dry. Stirring until combined and smooth.
5. Pour into muffin liners, evenly distributing the batter. Smooth the tops.
6. Bake for 25-30 minutes. Use a toothpick to ensure thoroughly cooked (it will come out clean).
7. In a small bowl, combine the pinch of cinnamon and sugar.
8. As soon as the muffins come out of the over, sprinkle cinnamon sugar mixture over them.
9. Serve immediately or store 3-4 days in airtight container.