Spiced Pumpkin Muffins with Cream Cheese Frosting

Just in time for Halloween! I love autumn; I can wear the cutest, comfiest clothes and still get shit done. And I can eat lots of pumpkin-enriched foods! Like these flavorful, fluffy muffins with a tangy frosting. I always get stoked when my baked goods turn out well because I'm much more of a cook. I'll definitely be making these again!

Yields: 24 muffins or 12 muffins and 1 8x8" cake | Time: 40 mins

Muffin Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 cups gently packed brown sugar
• 2 tsp baking soda
• 1 tsp (heaping) baking powder
• 1 tsp Redmond real salt
• 3 tsp pumpkin pie spice
• 1 tsp ceylon cinnamon
• 1 15-oz can pumpkin puree
• 2/3 cup organic coconut oil
• 1/3 cup agave or maple syrup
• 2/3 cup non-dairy milk
• 1/2 cup walnut pieces

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a medium bowl, whisk together the pumpkin puree, oil, liquid sweetener, and non-dairy milk.
Add the wet ingredients to the dry ingredients and use a spatula to fold the ingredients together. Yes, it's a thick batter - just keep mixing. Fold only until there are no pockets of flour that haven’t been incorporated into the batter! Fold in the walnuts.
Preheat oven to 375F.
Oil a silicone muffin tin. Use a tablespoon to fill each muffin cup a little more than halfway. Bake for 20 minutes with one muffin tin on each oven rack. Then switch the positions of the tins and bake for about 5 minutes more or until a tester inserted in the center of a muffin comes out clean. Meanwhile, frosting!

Frosting Ingredients:

• 8 oz Tofutti cream cheese
• 3 tbs spiced pear jam*
• 1.5 tsp vanilla bourbon paste
• 1.5 tsp almond extract
• 2/3 cup confectioners’ sugar, sifted (I like it less sweet and more tangy; very easy to add to taste)

*If you don't have jam, then use room temperature vegan butter plus a few dashes of pumpkin spice.

Combine the cream cheese, jam, and extracts in a large bowl. Beat with an electric mixer until smooth and creamy. Add the confectioners’ sugar and beat again until combined. I always get questions and compliments about the almond extract in the icing!

Cool muffins on a wire rack for about 10 minutes, then remove from tin and cool completely. You could probably also frost and serve after 10 minutes!

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Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

My mom told me she was craving chocolate so I decided to indulge her with a delicious yet nutrient-dense dessert. These muffin tops are allergy-friendly, fudge-y, and have a light molasses flavor. These beat Vita Tops any day! They're even picky 3-year-old approved ;)

Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

Yields: 12 | Time: 1 hour

Dry:

3/4 cup oat flour

3/4 cup almond flour

1/4 cup cocoa powder

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp pink salt

Wet:

1 cup date paste (7 large medjools *175g* and 1/4 cup+ water)

1 flax egg (1 heaping tbs golden flaxmeal + 3 tbs water)

1/4 cup blackstrap molasses*

1/2 cup plain applesauce

1/4 cup plain plant milk

2 tbs coconut sugar
1 tsp vanilla extract

1/4 cup chocolate chunks**

* If you don't like the taste of molasses, date syrup is a nutritious alternative

** I recommend Enjoy Life brand

Mix the flaxmeal and water in a small bowl. Add the dates to a small bowl of water to soak. Wait 10 minutes.

Preheat oven to 350F/177C.

Pit the dates and add to a small food processor with water. Blend until smooth.

Sift all the dry ingredients into a mixing bowl.

In another bowl, mix all the wet ingredients gently with a spoon.

Pour in half of the dry ingredients, fold, pour in the rest and fold again until incorporated.

Add a tablespoon of batter into each muffin mold (use a silicone tin so there's no sticking).

Add six chocolate chunks to each muffin and top with the remaining batter.

Bake for 26-28 minutes depending on how fudge-y you want them.

Remove from the oven and let cool/rest for 20 minutes.

Squeeze the molds gently from underneath before popping the muffins out.

Serve with a tall glass of cold plant milk!

Enjoy :)

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Nutrition facts (per muffin):

Calories: 160

Fat: 5.8

Sat: .5g

Protein: 3.5g

Carbs: 26g
  Fiber: 4g

Manganese 29% DV
Magnesium 12% DV

Potassium 14% DV

Copper 14% DV
Calcium 9% DV

Iron 12% DV
Selenium 5% DV

Update: Since these were such a big hit I decided to make them again but I realized halfway through I was out of dairy-free baking chips. Using my quick thinking I threw in some peanuts instead and they were fab! Good for those lovers of chocolate and peanut flavors together - but who isn't?

Carrot Cake/Banana Bread Fusion! (GF Vegan, oil free, refined sugar free)

Carrot Cake Batter

90g large carrots
60g medjool dates
3 large ripe bananas
1 tbs ceylon cinnamon
1 tsp vanilla powder/extract

Soak your dates for 5 minutes while peeling the bananas and carrots. In a food processor, blitz the carrots to a fine mince. Pit the dates and add to the food processor with your bananas, cinnamon, vanilla, and blend until smooth. You can easily make this a smoothie by adding some coconut water, orange juice, water, or non-dairy milk.


Carrot Cake/Banana Bread Baby
Serves: 2-4 | Time: 1 hour

2 cups Carrot Cake Batter
1 cup gluten-free flour*
1/4 cup organic raisins
1.5 tsp raw coconut sugar
1.5 tsp baking powder
1 tsp baking soda
1/3 cup water

* I used oat flour but brown rice also works well

Preheat your oven to 375F.
In a small mixing bowl, mix the dry ingredients. Scoop up two cups of the batter with a measuring cup and mix it in with a fork.
Add your water and fold into the batter until the consistency is cake-like.
Add half of your batter to an un-greased 8x8 ceramic or glass dish lined with parchment/baking paper. Sprinkle the raisins in. Add the rest of the batter and smooth with a spatula if necessary.
Sprinkle the coconut sugar on top. Place in the oven and bake for 45 minutes. Turn off the heat, crack the door, and let cool before cutting.
It is normal for the cake to be somewhat moist and dense, which is typical of a banana bread.

Enjoy :)

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Peach Banana Bliss Soft Serve (Raw Vegan)

Serves: 1-2

5 frozen Bananas
2 ripe Peaches
1 cup Water

You can omit the water if you have a Vitamix or want a thicker blend but I found it helpful when blending the peaches. You want to make sure to blend the peaches prior to adding the bananas so that the peel gets shredded.
Make sure your bananas are spotty before you freeze them! Mine were ultra ripe and sweet. I broke them into chunks and froze them for about 20 hours. You can let them defrost for an hour if your blender isn't that strong, but then it might get a little too soft.
Make sure your peaches are soft and juicy! Mine were fresh and room temperature.
This will give you good vibes all day!
Enjoy :)

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Majestic Banana Rice Pudding (GF Vegan)

Serves: 2 | Active time: 15 min | Total time: 30 min

1 cup Thai Purple Sticky Rice

1 cup plain Rice or Almond Milk

2 tbs of light amber Maple Syrup

2 spotty medium-sized Bananas

1 tbs Coconut Creme (optional)

1 tsp alcohol-free Vanilla Extract

2 tsp ground Ceylon Cinnamon

Pinch of Himalayan Pink Salt

Grab a medium-sized pot and add just under two cups of water. Rinse your rice and pour into the pot. Bring to a boil with high heat and then simmer for 20 minutes with the cover on.

- dance break -

Check your rice. When stirred, it should stick to the spoon and seem to clump up. Now add in the coconut creme, maple syrup, and vanilla extract.

- karaoke anyone? -

Blend one banana with the non-dairy milk. Add to your rice and then sprinkle in the cinnamon.

Stir or let thicken for 5 minutes. Meanwhile, chop your second banana.

- excited hop -

Grab a serving bowl and ladle in your rice pudding. Top with sliced bananas. Sprinkle on organic raisins or extra cinnamon, if desired.

Enjoy! :)

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Oatmeal Raisin & Apple Date Cookies (Vegan, Fat-free)

Warm your home with these delicious seasonal cookies!

Yields: 12-24 cookies | Cook time: 10-12 minutes

Oatmeal Raisin
1 cup regular or instant oats
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup golden raisins
1/2 teaspoon pure vanilla
1/2 cup pure maple syrup
1 small spotty banana, mashed
1/2 teaspoon fresh lemon juice

2 tbs coconut sugar (optional)

Apple Date

1 cup instant oats

1 cup wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp pure vanilla

1/8 cup chopped dates

3/4 cup finely chopped apple
1/4 cup pure maple syrup

1/2 cup apple sauce

3/4 tsp lemon juice

Preheat oven to 375F.
Mix the oats, flour, baking soda, baking powder, nutmeg and cinnamon in a medium mixing bowl with a fork. Add the raisins or apples and dates.
Add maple syrup, vanilla, mashed banana or apple sauce, and lemon juice. Mix by spoon or hand.
Use a large spoon to drop cookie dough onto a baking sheet lined with a silicon mat. Flatten each cookie slightly with your hand or back of the spoon.
Bake for 10-12 minutes or until lightly golden. Cool for a few minutes on a wire rack before serving.

These cookies are soft and chewy, fresh from the oven and on the second day :)

Nutrition (per cookie): 80 calories, 0g total fat, 21g carbs (3g fiber, 8g sugar), 2g protein, 108mg potassium, 15mg sodium

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College Cooking: Chewy Carrot Coconut Loaf (V, GF, soy-free)

Autumn Eats Series

Serves: 10 | Prep time: 10 minutes | Cook time: 1 hour

1.5 cups gluten-free flour*
1/2 cup raw sugar (coconut, date, cane, etc)
1 cup shredded carrots
1 medium ripe banana
1/2 cup apple sauce
1 tsp almond or vanilla extract
3 tbs golden raisins
2 tbs coconut flakes
2 tbs whole chia seeds
6 tbs water
1/2 tsp Himalayan pink salt
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
zest of an orange

* I used Bob’s Red Mill Hearty Whole Grain Bread Mix: the texture was great but the caraway seeds were unwelcome. Next time I’ll try an all-purpose mix or combine coconut + almond flours

Preheat your oven to 350F
Mix the water and chia seeds; let gel for 5-10 minutes
Mash your banana and shred your carrots
Mix sugar, carrots, banana and chia in a medium bowl with a large fork
In a medium bowl, mix all other ingredients with a spoon or whisk
Add the second bowl into the first and stir until combined well
Zest orange over the bowl and fold periodically for even distribution
Transfer to a greased loaf dish (I used a 9x9 cake pan)
Bake this bread for just under 1 hour
Poke with a knife and check if it comes out clean
Let cool for 10 minutes in pan before removing

Serve with fruit or coconut whip :)

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Pumpkin Spiced Tapioca Pudding (V, GF, soy-free, refined-sugar free)

Autumn Eats Series

Autumn is such a great time for seasonal cooking! Of course summer bears wonderful fruits, but think of all the great vegetables and hearty warming recipes of fall…
The season also offers a wonderful array of desserts like apple pie and pumpkin ice cream. I wasn't planning to invent a new treat when I made this tapioca, I just wanted to veganize it. Now to give it that October twist, we kick it up with pumpkin and spices!

For the tapioca pudding:

Cook time: 30 minutes | Fridge time: 2 - 4 hours | Serves: 2 - 4

2 cups almond milk*
1/3 cup small pearl tapioca
1/2 cup coconut milk or cream
1 ripe spotty banana or 1/3 cup unrefined sugar
2 tbs coconut flour or lucuma powder
1 1/2 tsp of pumpkin spice**
1/2 tsp vanilla extract
1/4 tsp pink salt

* or your favorite dairy-free alternative
** or 1 tsp ground cinnamon + dash of ginger, allspice, nutmeg and cloves

In a medium-sized saucepan, combine 1 cup of almond milk and the tapioca, then allow 2 hours or more for them to soak in the fridge.

If using a banana, blend it with the remaining cup of almond milk or wait until after you have cooked the mixture to stir in a mashed banana.

When ready, bring the mixture to a boil over medium heat, whisking in the remaining almond milk, coconut milk, sugar (exclude if using a banana), spices and salt. Stir until at a full boil (about 10 minutes), turn down the heat and, continuing to stir often, simmer for 15 to 20 minutes.

Once the tapioca beads are translucent, add the flour and lucuma (or other thickening agent), stirring constantly until combined. Add the vanilla and remove from heat. Let the pudding cool for at least 10 minutes before serving if you like it warm. If serving cold, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Don't worry about browning from the banana, as the spices already color your pudding beautifully. 

For the pumpkin butter (optional):
Cook time: 30 minutes - 1h 30m | Yields: 2 cups 
20 oz pumpkin puree or 1 sugar pie pumpkin

2 tbs maple syrup or 1/2 tsp stevia (optional)

1/2 cup apple juice or cider*

adjust spices to taste…

1 tsp ginger paste or powder

1 tsp ground cinnamon

1/2 tsp nutmeg

vanilla extract

pinch of salt

* I buy no sugar added or make my own

Preheat your oven to 400 F degrees. Half and seed your pumpkin before placing in a glass pan, skin up, with enough water to just cover the pan's bottom. Roast for 1 hour. Scoop out the flesh and blend in a food processor until smooth. Add all ingredients to a pot and whisk to a boil, then simmer for 30 minutes. Let cool and store in sterile mason jar, refrigerate.

To serve, combined the two in a bowl or jar in multiple layers.

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College Cooking: Superfood Power Bites (V, GF, Raw)

Prep time: 10 minutes | Fridge time: 30 min - 1 hour | Yields: 8-10 bites (serves: 4-5)

Depending on what brand you use all the ingredients below can be certified raw, gluten-free and vegan.

1 cup Coconut flour

1/2 cup Peanut flour

2 tsp Lucuma powder

1 tsp Golden Flaxseed meal

1 tsp Ground Cinnamon

1 tsp Turmeric powder

1 tsp raw Cacao powder

1 tsp raw Coconut Sugar

1/2 tsp Himalayan Pink Salt

1 tsp Pure Vanilla Extract

1/4 cup Pure Maple Syrup*

1/3 cup virgin Coconut Oil, melted

1/8 cup raw nut or seed milk **

1/2 tsp vegan chocolate Shakeology (optional)

1/2 tsp Garden of Life raw fiber (optional)

1 drop liquid flavored Stevia (optional)

1/2 tsp raw cane sugar (optional)

* I used Grade A (medium amber) syrup, but use Grade B if you plan to bake these out and throw a teaspoon of baking powder in the mix.

** or any non-dairy milk. I used a lightly sweetened vanilla cashew milk I made.

Line a small glass pan with parchment paper.

In a large mixing bowl add your flours and powders. Mix with a fork.

Add in your wet ingredients. Begin folding and kneading the dough, but don't overwork it.

Wipe the inside of the bowl that contained your coconut oil to lightly grease your fingers. Roll dough into balls. Roll in cane sugar, if desired. Place in your pan and cover.

Refrigerate for an hour if you can stand to wait that long.

Serve with a tall glass of your favorite mylk. Enjoy.

I like to have one of these in the morning with my banana coconut water because the fiber keeps me full and the vitamins keep me focused. They are also a good post-workout treat because they are packed with protein for muscle repair. They're a good snack for any time really!

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Making Kombucha, Lemon Sugar and GF Cupcakes!

It was a day in the kitchen! I made some delightful treats and decided to separate it into two posts. Keep reading for some sweeties :)

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Making Kombucha

This is a fermented tea beverage from China. It is made using a bacterial culture that feeds off the sugar in the tea anywhere from 7-28 days. You then remove the layers of scoby and drink the tea. I prefer it ice cold from the refrigerator. It is tangy and usually fizzy. I first had it in Germany and fell in love. This is my first attempt making it. I purchased a kit on Amazon from OK:

The tea bag is on the left and the scoby culture in some pre-brewed tea is on the right. It wasn't hard to make. Basically like making tea normally, except a gallon of it! Also you don't drink it or want it hot.

You need a cup of refined white sugar, which sounds like a lot, but as I mentioned the bacteria are utilizing this as food during the fermentation process. So when you are ready to drink your kombucha, a serving only has about 25 calories and few grams of sugar.

After you let the tea cool to room temperature, you add the scoby and cover it with a cloth (something that keeps debris out but allows air in). I keep it in a warm part of the kitchen so the bacteria can grow (the directions recommend 85F). I'm gonna let this baby do it's magic for probably 10 days. Really simple, and the health benefits of kombucha as well as most fermented foods (sauerkraut, tempeh, kimchi) are many. Another cool thing is once you've purchased this kit, you have the culture to keep making kombucha. You just save the scoby in a cup of the tea in a baggy until you need it :)

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Making Lemon Sugar

1 cup white sugar

1-2 lemons (depending on size)

I cannot remember the last time I used refined sugar, but since I had taken it out to make the tea, I realized it was going to expire soon. I've never seen lemon sugar made with coconut sugar or any other alternatives I use, so I decided to make some. All you need to do is zest the lemon over a bowl of sugar so the peel and oils coat it. Mix and spread thin on a baking sheet lined with parchment paper.

Let dry for 1-2 hours. You don't want any moisture in the sugar or it will spoil. Your sugar will now have a light taste and perfume of lemon :)

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Gluten-Free Lemon Cupcakes with Chocolate Ganache & Raspberries

Prep time: 5 minutes | Cook Time: 30 minutes | Yields: 12 cupcakes

Coconut (or other gluten-free) flour, 1 3/4 cups 

Non-dairy milk (I used Almond vanilla), 1 1/4 cups

Earth Balance butter or coconut oil, 1/2 cup

Apple Cider or white Vinegar, 2 Tbs

Lemon Juice (fresh), 1 1/2 Tbs

Flax Meal & Water, 1 + 1 Tbs

Turmeric Powder, 1 1/2 tsp

Pure Lemon Extract, 1 tsp

Lemon Sugar, 3/4 cup 

Baking Powder, 1tsp 

Baking Soda, 1 tsp 

Zest of Lemon

Salt, 1/2 tsp

Dark Chocolate Chips, 1/4 cup

Coconut Oil (virgin), 1 Tbs

Preheat your oven to 350F. Melt your butter or use oil. In a small bowl add your water and the flax meal or ground chia to form our egg-like binder. Stir together your vinegar and milk in a small bowl, letting it rest for 5 minutes. combine your flour, baking powder, soda and salt in a large mixing bowl. Mix your milk, oil, sugar, lemon juice and zest in another bowl. Side note: if you don't have turmeric, it can be left out (bet you never heard of turmeric in a dessert before). I added it because it gives the cupcakes a lovely yellow color, doesn't affect the flavor, is a very healthy spice, and a natural food dye. Add your wet ingredients. Use an electric mixer or your hands. Add in your flax egg and stir. 

Spray a muffin tin with non-stick oil or use liners. Spoon your cupcake mix into the tins. Bake for 30 minutes, or whenever a toothpick comes out clean. Let cool for 5-10 minutes in the tin. Meanwhile...

In a glass bowl add your chocolate chips and coconut oil (or butter). You can microwave them or use a double boiler. I decided to boil because the chocolate reaches a perfect consistency and stays creamy for a long time this way. Find a pot that is small enough so the bowl doesn't fall inside and deep enough so it doesn't touch the pot. Add water to the pot only a few inches deep (you don't want it to touch the bottom of your bowl).

Put your pot on the stove over high heat with a lid, bring to a boil. When boiling, turn the heat to low and put your bowl on the pot. The water should just simmer, you will see trapped steam and maybe condensation. Stir the chips as they melt until the mixture is smooth and thin.

Now you can either spread the chocolate on your cupcakes with an icing spatula or hold them upside down and dip them. I tried both and they worked well. Serve hot topped with raspberries (or any fruit sliced) or put in the fridge for 10 minutes for the chocolate to harden.

Enjoy :)

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