I’m not a huge fan of pumpkin spice myself, but this is a wonderful, kid-tested recipe for a yummy dose of fall flavors!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp turmeric
- 1/2 tsp nutmeg
- 8 Tbsp vegan butter or margarine
- 1 15 oz can cooked pumpkin (no spices or sugar added)
- 3 Tbsp ground flax seeds
- 7 1/2 Tbsp water
- 1 cup coconut sugar
- 2/3 cup maple syrup
In a medium bowl, whisk together the dry ingredients: the flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
In a blender, mix together the wet ingredients: pumpkin, flax seeds, water, coconut sugar, maple syrup, and vegan butter until totally smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Divide into 12 lined muffin tins and bake at 350F for 25 minutes, until the top of the muffin springs back when you touch it or a knife comes out clean.
Cool on a wire rack and enjoy for breakfast, snack time, or dessert.
Today I am reminded to not impose my judgments (about things like pumpkin spice) on others.
A poem from Plum Village goes like this:
Words can travel thousands of miles.
May my words create mutual understanding and love.
May they be as beautiful as gems, as lovely as flowers.
I don’t always achieve this ideal of speaking so beautifully, but it’s a wonderful reminder to keep trying. 🙂