I'm ready for fall. And though the calendar says it is exactly two weeks away, I'm in denial and pretending it is here right now.
In the spirit of all things fall, I baked Pumpkin Applesauce Muffins for an afternoon snack. My middle Love is now eating vegan, so I tweaked a recipe in The Vegetarian Family Cookbook by Nava Atlas.
Next time I will use gluten free flour as that is my newest adventure, eliminating as much gluten from the diet as possible. I should have used gluten-free flour today, but I often cook on auto-pilot and I'm still accustomed to grabbing the big flour bin (maybe I'll switch out the contents and put gluten-free flour in it now).
The muffins are tasty, not too sweet, and definitely fallish in nature.
Pumpkin Applesauce Muffins
Preheat oven to 350 degrees
Line a 12 cup muffin tin with liners (I had pretty fall ones left from last year)
Stir 1 tablespoon chia seeds into 1/3 cup water (let stand a few minutes to "gel")
If you aren't interested in making this vegan you can substitute an egg for the chia seeds (no water necessary).
In a large bowl combine:
2 cups flour
1/3 cup natural sugar (you may want a tad bit more if you like sweeter muffins)
2 tsp baking powder
1/2 tsp sea salt
1 heaping teaspoon pumpkin pie spice
In another bowl mix together:
chia seed mixture (or 1 egg, lightly beaten)
1 cup pumpkin puree
1 cup applesauce
1/3 cup almond, rice, soy or "milk" of choice
2 tablespoons cooking oil of choice
1 tsp vanilla
Stir liquid mixture into dry ingredients just until combined.
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
( I used walnuts this time only because someone had eaten all the chocolate chips! Next time I'll add both.)
Bake for 20 minutes or until a wooden pick comes out clean.
Cool on a wire rack.
Enjoy with a cup of your favorite tea!
I love all sorts of apple and pumpkin pastries and I've pinned a bunch of new things to try on my Autumn Ideas Pinterest Board.
What is your favorite fall treat to bake?