It’s the season of pumpkin everything! With fall comes gorgeous produce and Thanksgiving-inspired flavors to please any palate. I’m especially loving the winter squashes: pumpkin and butternut and all those root vegetables, hello beets and sweet potatoes. Let’s not forget those fall greens like the variety of kale an brussel sprouts. And of course, the delicious crisp apples , pears and lusciously sweet figs.
The best part is that this produce can be the base of decadent savory or sweet dishes without any of the guilt! Not to mention all vegan and gluten-free!
In the spirit of staying healthy this upcoming holiday season, there are so many ways you can use vegetables as your dessert base. In the weeks ahead, I’ll be recreating my favorite autumn dishes and desserts — just in time for Halloween, Thanksgiving and Christmas!
This week’s recipe is Pumpkin Gingerbread Muffings (Vegan & Gluten-Free).
For the wet ingredients:
- 1 tablespoon chia seeds
- 3 tablespoon water
- 1 cup unsweetened pumpkin puree
- 1/3 cup melted olive oil
- 3 tablespoon pure maple syrup
- 1/2 cup brown sugar, packed
- 1/5 cup molasses
- 2 teaspoon vanilla extract
For the dry ingredients:
- 1 2/3 cups almond or whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup crystallized ginger, chopped (optional)
- Preheat the oven to 350°F. Line a muffin pan with muffin cups.
- In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
- In a large bowl, whisk together the dry ingredients.
- In the same bowl as the chia mixture, whisk together the wet ingredients.
- Add the wet mixture to the dry ingredients and stir until just combined. The batter will be quite thick.
- If using, stir in the crystallized ginger. You can also reserve some for garnish on top.
- Divide the batter equally between the 12 muffin liners. They should be about 3/4 full. Add any reserved crystallized ginger on top for garnish (optional).
- Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with almond milk or a cup of tea.