June 11, 2017

Savory Herbed Vegan Pumpkin Muffins

If you’re like me, and think that pumpkins deserve to shine at more than just Thanksgiving time, then check out these vegan pumpkin muffins! We’re shaking things up a little by making ours savory and herbed, instead of sweet and spiced. Perfect for breakfasts, as a cute little sandwich, or even a side for Thanksgiving. If you must. As an added plus, they are easy to make, healthy and use less than 10 ingredients. So head out to the store, find where the supermarket hides it’s cans of pumpkin 11 months out of the year, and bake up some simple, savory, sunshine-filled muffins.

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The Best Breakfast Muffin

My ideal muffin isn’t sweet- it’s filling, delicate and flavorful. It isn’t filled with blueberries and oats, it isn’t so crumbly you need a muffin liner to keep it together, it’s rich without being heavy and it shines brightest at breakfast. This muffin truly encompasses all that I think a muffin should be, while adding a bright and vibrant yellow touch to even the cloudiest mornings. The yellow color is entirely due to the muffin’s starring ingredient- pumpkin. In the United States, pumpkin strongly associated with Thanksgiving, so much so that many of us tend to forget it exists the rest of the year. And while these muffins would be a great addition to any Thanksgiving meal (maybe with some gravy), they are much more versatile than any single holiday.

Let’s Talk Pumpkin!

Pumpkins are one of the crops native to the Americas, and so really they should be celebrated! And they are, in a strange sort of way. The beginning of Fall is announced by drinking (and making fun of people for drinking) a pumpkin spice latte, Halloween is celebrated by carving pumpkins into lanterns, and watching them slowly decay on your doorstep, and Thanksgiving is celebrated with a weird, mushy, sweet pumpkin pie. Honestly, I don’t get the point of pumpkin pie. But aside from those three occasions, we tend to just ignore the pumpkin, which is totally silly. Since pumpkin are a winter squash, their thick skins keep them fresh throughout the winter, and pureed pumpkin can be bought in a can year round. And get ready for a great dose of Vitamin A and C, along with some potassium! Pumpkin can also be used a lot of places where eggs might be used, to add some moisture and to bind a dough together, so they’re perfect for baking. Next time you’re at the supermarket, pick up a can, or if it’s Autumn just go whole pumpkin!

Looking for Pumpkin? Try one of these Pumpkin Recipes

Making Vegan Pumpkin Muffins

Hello, easy as it gets, one bowl, under 10 ingredients recipe! I love doing some casual, no fuss baking, and this is a great recipe for that. It’s as simple as whisking together the dry ingredients, adding the wet ingredients to the same bowl, and BAM- batter done! All you have to clean up is a bowl, a stirring device, and a few measuring cups and spoons. Pro tip to my American friends- you can get yourself a kitchen scale, weigh out those ingredients, and then you have even less to wash. From there the batter is scooped into muffin tins, popped in the oven, and like magic you’re done. For best results let your muffins cool before digging in, but I get it if that’s a little much to ask. By the time mine got to my photo area, only 10 or 11 of the 12 remained.