It’s been a hot minute, hasn’t it? Well…in case you don’t follow along on instagram, we made it to Vermont! Our cross country trek by the numbers: 3 days, 2,068 miles, 2 of the most patient pups, 1 moving truck and 1 Jeep filled to the brim, and more Bobo bars than I’d like to admit. BUT GUYS, we made it. And we are loving it in Burlington so far. Our little house is close enough to walk downtown, as well as to the island bike path and a dog friendly beach. Yes, Loki is truly in doggie heaven being walking distance to a beach.
And the best part? Apples and maple syrup galore!! We arrived just in time to reap the benefits of a beautiful New England fall including apple picking, local maple syrup, pumpkin patches and of course, the foliage.
So yes, you can guess what’s coming to you for the next few months…endless pumpkin, apple and maple recipes.
Starting with these Maple Pecan Glazed Pumpkin Muffins.
Sorry, not sorry.
You might be asking, does the internet really need another pumpkin muffin recipe? Well, after some pursuing of the interwebs for vegan pumpkin muffin recipes, I was shocked that there are an abundance that used tofu. Um. That’s kinda weird in my opinion. So today, we are using a flax egg and vegan buttermilk. DELICIOUS. Oh and there’s pretty minimal sugar in these babes compared to the usual suspect muffins. So are they for breakfast or dessert? If you’re drinking coffee with them, they’re breakfast. If you’re drinking a pumpkin cocktail, they’re dessert. Or maybe even a butter beer (hello Harry Potter nerds!). You choose.
Also, because the man in my life is a pumpkin-chocolate-chunk fan, I made half my batch with chocolate chunks. You don’t have to do this, but if you have a pumpkin-chocolate-chunk lover in your house, they will most likely wash all the dishes in return. hem hem, Jesse…
Maple Pecan Glazed Pumpkin Muffins
1 flax egg*
3/4 cup pumpkin puree
1 cup vegan buttermilk**
2 tablespoons coconut oil
1/4 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup dark chocolate chunks, optional
Maple Candied Pecans
1/3 cup chopped pecans
1 tablespoon maple syrup
dash of cinnamon
1/2 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon unsweetened almond milk
Preheat oven to 375°
Prepare flax egg (1 tbsp flax meal + 2.5 tbsp water) and let rest for 3 minutes or until thickened. Prepare vegan buttermilk in 1 cup measure (1 teaspoon apple cider vinegar + fill remaining with unsweetened plain almond milk), stir and let rest 10 minutes.
Whisk together pumpkin puree, vegan buttermilk, coconut oil, brown sugar and maple syrup. Stir in cinnamon and salt. Fold in both flours, baking soda and powder. If you wish, add 1/3 cup dark chocolate chunks or leave plain. I split my batter in half and did half plain and half chocolate chunk.
Scoop (an ice cream scoop is the perfect size!) batter into lined muffin tin. Bake for 26-29 minutes. If you’re making mini muffins, reduce the bake time to 16-18 minutes.
While muffins are baking, whip up your maple candied pecans. In a saucepan over medium-low heat stir the pecans, maple syrup and cinnamon until thickened and glossy. For the maple glaze, in a small mixing bowl, whisk together powdered sugar, maple syrup and almond milk until smooth and thick (you may need to add a little powdered sugar, depending on how thick you like your glaze).
Once muffins are done baking, top with candied pecans and maple glaze (top only the plain pumpkin muffins, not the chocolate chunk…unless you want, it’s your kitchen!). Enjoy!
Yields 12 regular sized muffins plus 8 minis OR just 16 regular sized.
*Flax egg: 1 tablespoon flax meal + 2.5 tablespoons water. Stir, let rest until thickened.
**Vegan buttermilk: in a 1 cup measure pour 1 teaspoon apple cider vinegar and then fill remaining with unsweetened almond milk