It’s Christmas Eve, it’s Christmas Eve… the best night of the year …

Merry Christmas Eve Everybody!

I hope you are surrounded by love and family tonight and tomorrow and in the coming New Year! I’ve had a lovely day with my daughter, Kirsten and her husband, Eigo who are here visiting. Last night we got a wonderful call from Sean. I miss him so much, so far away. It’s my first Christmas away from him…. and a few tears have been shed today thinking of him.

I promised I would make some delicious, and easy, Pumpkin Muffins for Christmas morning, and I think Kirsten and Eigo , and you, will like them a lot. And the best part? They were very easy.

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So here is  Easy Pumpkin Muffin Recipe. The original recipe version, listed first, came from The China Study Cookbook by LeAnn Campbell and was shared by Lani Muelrath who I met this past September at the Northwest Veg Conference in Portland, OR.  Both Lani and I try to avoid sugar because it makes our bodies feel better…. I tried her version, listed second, which uses dates for our sweetener in the recipe. The sweetness is just right. See both versions below.

Original Easy Pumpkin Muffins

  • Preparation time: 10 minutes
  • Baking time: 25–30 minutes
  • Makes 1 dozen regular sized muffins; or 24 mini muffins

Ingredients:

  • 2 cups whole wheat pastry flour
  • ½ cup Sucanat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1/4 teaspoon salt
  • 8 ounces solid-pack pure pumpkin
  • ½ cup water
  • 1/3 cup applesauce
  • ½ cup chopped pecans (optional)

Directions:

  • Preheat oven to 350˚F.
  • Line a 12-cup muffin pan with paper liners (or use a nonstick pan) or use silicone muffin pans (check out my silicone mini pan…I love it!) I made 24 mini muffins!
  • Mix together the flour, Sucanat, baking powder, baking soda, and spices in a large bowl. Add pumpkin, water, applesauce, and pecans and stir until just mixed.

Fill the prepared muffin cups to so they fill the tin plus a bit more and bake 25–30 minutes, until the tops bounce back when lightly pressed.

Remove from the oven and let stand 1–2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.

NOTE:  I made mine without sugar, using the date paste recipe that I mentioned the other day. It tastes very good and was very easy to make.

DSCN0695Here is the tip again for a recipe that calls for sugar and some sort of liquid:  Take 5 pitted Medjool dates that have been covered generously with water and soaked overnight.  Blend to rich paste in small food processor by adding 1/2 cup of water from the soaked dates.  (If your recipe calls for different amounts, adjust accordingly.)

Here’s the sugarless, but yummy, recipe using dates.    

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  • 2 cups whole wheat pastry flour
    In place of ½ cup sucanat: take 5 pitted medjool dates, covered generously with water and soaked overnight.  Blend to rich paste in small food processor or blender with 1/2 cup of water from the soaked dates.  This also replaces the 1/2 cup of water listed in the recipe above.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1/4 teaspoon salt
  • 8 ounces solid-pack pure pumpkin
  • 1/3 cup applesauce
  • ½ cup chopped walnuts

Directions:DSCN0699

Preheat oven to 350˚F.

Line a 12-cup muffin pan with paper liners (or use a nonstick pan) or use silicone muffin pans (check out my silicone mini pan…I love it!)

Mix together the flour, baking powder, baking soda, and spices in a large bowl.

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Add pumpkin, date paste, applesauce, and walnuts and stir until just mixed.

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Fill the prepared muffin cups to so they fill the tin plus a bit more. As you can see, I dressed up half my batch by adding some dried cranberries.

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Bake 25–30 minutes, until the tops bounce back when lightly pressed.

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Remove from the oven and let stand 1–2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating … well, if you can wait that long … I can’t! Ha Ha…. Then store in an airtight container.

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These muffins are so sweet, moist and delicious. I also made some Sweet Bean Cream – it takes just like honey butter, but better!  It think it could also be used like a whipped cream on a pumpkin pie!

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Sweet Bean Cream

Ingredients

  • 1 cup cooked and drained cannellini beans
  • 3 large dates, soaked and cut into chunks
  • 1/4  cup water from the soaking dates (depending on how much liquid you need for desired consistency
  • 1 Tablespoon raw almond butter

Directions

Place all ingredients in a food processor.  Blend away until you have a fluffy sweet consistency.

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Store in refrigerator. To make bigger batches, just double everything. It’s so tasty and can be spread on hot biscuits or folded into your hot oatmeal, or used like whipped cream on pies.

If you want the cream sweeter, add more dates.  If you want it richer, add more almond butter.

So there you have it. Let me know what variations you come up with by trying other nut butters or tahini.

Cheers,  and I hope Santa is good to you tonight! Karen

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About karenlynnesnyder

I support others to better health through plant-strong eating and healthy lifestyle choices. I hope my information here helps you with your journey.
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