Tuesday, October 23, 2012

Veganmofo: Fuck yes pumpkin! Pumpkin Pie Loaf/Muffins

This recipe is a based of Yellow Rose Recipes Aloha Bread and The PPK's Pumpkin Bread and various PPK pies with coconut milk.

I didn't write down the exact ratios so please let me know if you try this! This recipe made a double batch of muffins and fairly large loaf for me.

Pumpkin Pie Loaf or Muffins

  • 2 cups white flour
  • 1 1/2 cups whole wheat flour
    2 tps baking soda
    1 dash of salt
  • 2 cups dark brown sugar
    2/3 cup white sugar
  • 1 1/2 TBS cinnamon
  • 2 tsp nutmeg
  • 1 tsp mace
  • 1 tsp cloves
  • 2 tsp ground ginger
  • 1 tsp all spice (or Chinese five spice if your out like i was)
  • 2 generous cups pureed pumpkin
  • 1 cup oil
  • 1 tsp vanilla extract
    1/2 can coconut milk
    1/3 cup toasted coconut (Optional any add ins like chocolate chips/nuts would be good too)
  • earth balance for greasing

Preheat to 350 degrees and grease muffin or loaf tins with earth balance. If using coconut and it is not pre-toasted spread in single layer on pan and watch closely until colour changes.

Mix all your dry ingredients into a bowl in the order listed (I would advise sifting because I ran into issues with the baking soda clumping). Whisk together until evenly distributed. Add spices and stir again.

If you roasted the pumpkin previously like I did you can skip the preheating (just turn it down to 350 to cool)and go straight to pureeing pumpkin. Make sure to have all your pumpkin pureed in case the mixture is too dry, you don't want the wet baking soda to sit around long.

Add your pumpkin, oil, vanilla and stir to incorporate. Crack open the coconut milk and add roughly 1/2 can until the batter reaches a good consistency. Fold in your toasted coconut or other toppings.

Now divide the batter into greased muffin tins and loaf pans (I did a double muffin tin and large loaf, alternatively you can do more loaf pans or muffins to suit your preference).

Place trays into heated oven, as I had both double muffin tin and large Pyrex loaf pan side by side the muffins took approximately 40 mins and the loaf pan was done in 80 mins.

Set timer for 30 mins to be safe and check on muffins or set timer for 40 mins to check on loafs. You want an knife inserted to come out clean, if not return to oven for 20 min intervals. Remove and place on cooling rack these are super moist and might pull apart while they are still warm (messy but soo good). Allow to cool before storing in fridge with plastic wrap or in container.

 Closer look. Tasty
Enjoy alone or with Earthbalance or jams!

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