You are here

Member since January 2006
0
5

Delicious Whole Wheat Pumpkin Muffins!

What you need: 

1 1/4 cups whole wheat pastry flour
3/4 cup regular whole oats
1/2 cup steel-cut oats
2 tablespoons ground flaxseed
1 heaping teaspoon baking powder
1 tablespoon cinnamon
1 cup puree pumpkin
1/2 banana, mashed
1/2 cup maple syrup
1 tablespoon apple cider vinegar
1/3 cup vegetable oil
3/4 cup vanilla nondairy milk
1 teaspoon well minced fresh ginger
1/2 to 3/4 cup vegan chocolate chips

What you do: 

1. Preheat oven to 350 degrees F, and grease muffin pan or line with liners. In a large bowl, mix dry ingredients, except chocolate chips. In a smaller bowl, mix wet ingredients except ginger.
2. Pour wet ingredients into the dry, then mix out lumps. Gradually add extra milk if it seems too dry. Batter should be somewhat more moist than regular cookie dough. (It looks kind of like orange oatmeal).
3. Stir in ginger, making sure to thoroughly distribute it. Stir in chocolate chips. Fill each liner to the top, bake 15-20 minutes. Enjoy!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

AMAZING muffins! my ultracarniverous roommate loves them and begs me to make them all the time. The 2 year olds I babysit for love them too. 
I substitute agave for maple syrup and regular oats for the steel cut oats because that's what's in my kitchen and they turn out great. 

0 likes

So I used my trusty blender for fresh, uncooked buttercup squash (maybe 1/3 c extra squash) and all of the other wet ingredients but increasing to one whole banana because im out of flax (except for the ginger which I grated at the end).
I needed to add extra almond milk to make up for some of the wetness I lost from the subs, i imagine close to a 1/2c. Im sure water would be ok too or hmm apple juice? by the way, I added the extra almond milk after I combined all the ingredients.
I used all regular oats, whole wheat flour instead of pastry flour and 1/2 c evaporated cane sugar + 1 tbsp maple syrup (because that stuff is expensive!), some nutmeg and a pinch of sea salt.
I also took someones advice about a cinnamon sugar topping. Used a 6 giant muffin tin and they came out great!
Thanks for the recipe, im always looking for ways to use up our squash!

0 likes

I'm very happy with the texture, but I thoguht the taste was a little bland.  Next tme I will add a touch more syrup, some salt, and maybe nutmeg and the full amount of cinnamon (I held back a little, my bad!).  I added choc. chips to half the batch, and walnuts to the other half.    I used wheat bran instead of steel cut oats, and I also only needed 1/2 cup of milk, not 3/4.  Thanks for the recipe!

-Lisa
http://www.upcyclecrafts.com

0 likes

I'm assuming by steel cut oats you mean unprepared steel cut oats? Like dry oats?  I'm going to make these tomorrow (because my pumpkin needs to thaw overnight), so if I don't get an answer unprepared steel cut oats it will be! This recipe sounds great though, so I am really excited to make it!

0 likes

I didn't have any ginger, and I just completely forgot to put in the chocolate chips, and these were really good.  Not too sugary, so they're great for breakfast--I think it's a good thing I left out the chocolate.  The texture is perfect, not too dense.  I used wheat germ in place of the steel-cut oats, and I added a crumb topping of cinnamon and sucanat to give them a little more sweetness.

0 likes

this was so good!  made a few changes - about 1/2 cup more pumpkin, which i baked and pureed myself so i'm not sure about how the consistency compares to canned (actually i used a b-nut squash).... subbed 1/2 cup wheat bran for the steel oats added some cloves, a tsp of vanilla and some walnuts...

oh and i made a loaf as opposed to muffins - delish, moist and filling (and pretty healthy?) - a great breakfast

0 likes

I really liked the chewy, nutty texture of these muffins, but I think dried cranberries would be a better complement to the pumpkin. The chips seemed to dominate the flavor.

0 likes

Thanks, Spiritree!  I found this site for recipe substitutions: http://www.foodsubs.com/

1 tablespoon fresh ginger = ¼ teaspoon ground ginger!

0 likes

Ooh, this sounds delicious but I have a few substitution questions.  Could arrowroot powder be substituted for the ground flaxseed?  I may be making that up but I think I've heard that those are interchangeable.  Am I thinking of something else?

Also, if I don't have steel-cut oats can I use regular whole oats for the whole thing or will that throw off the texture?

And finally!  Does anyone know how much ground ginger should be used to substitute for fresh ginger?

Thanks for posting this, I am forever making pumpkin things and then I have leftover pumpkin that I don't know what to do with!

You can definitely use regular oats. I'm not sure about the arrowroot powder but my guess is that it would be fine. I don't think the flax is even necessary to this recipe. I threw  in the ginger at the absolute last second because I spotted it in the fridge. It really went well with the pumpkin, creating a warm mix of spices. But I don't know about the ground ginger/fresh ginger substitutions. I'm sorry!! :'(

0 likes

Ooh, this sounds delicious but I have a few substitution questions.  Could arrowroot powder be substituted for the ground flaxseed?  I may be making that up but I think I've heard that those are interchangeable.  Am I thinking of something else?

Also, if I don't have steel-cut oats can I use regular whole oats for the whole thing or will that throw off the texture?

And finally!  Does anyone know how much ground ginger should be used to substitute for fresh ginger?

Thanks for posting this, I am forever making pumpkin things and then I have leftover pumpkin that I don't know what to do with!

0 likes
Log in or register to post comments