It is ever so predictable each year: With the fall season comes a sudden love and desire for gourds and their spices. Or maybe just the spices.In my Skyhold, we get excited every fall season for all the wondrous and wholesome flavors of pumpkin and apple. I get particularly giddy for gourds because food staples like squash and pumpkins can last a long time if properly stored and are incredibly versatile. And Fereldan pumpkins are particularly wonderful.
But while your latte may lack actual pumpkin (yet have calories to boot), this delicious sweet treat I modified boasts pure pumpkin and all its best spices along with the lovely sour sweetness of green apple.
This recipe is a veganized version a muffin recipe from Just a Pinch recipes by Maiah Miller (@maiah03).
So, let's begin! The first step is to collect your ingredients: all-purpose flour, salt, sugar, light brown sugar, baking powder, cinnamon, nutmeg, ground clove, canola or vegetable oil, vanilla, one green apple, and pumpkin puree.
This recipe is a veganized version a muffin recipe from Just a Pinch recipes by Maiah Miller (@maiah03).
So, let's begin! The first step is to collect your ingredients: all-purpose flour, salt, sugar, light brown sugar, baking powder, cinnamon, nutmeg, ground clove, canola or vegetable oil, vanilla, one green apple, and pumpkin puree.
Once you have two halves of a pumpkin, scoop out the seeds and pulp into a mixing bowl. You can use your hands if you're Champion material or use a spoon if you're more of a de Launcet type. Set aside.
Place your oven rack lower in your oven and turn temperature to 325 ℉ (165 ℃). Line a baking sheet with aluminum foil, then place the clean halves insides up and drizzle with vegetable oil. Bake for one hour or until tender to a fork's touch. Allow pumpkin halves to cool slightly, then spoon baked pumpkin flesh to an other, larger mixing bowl. Compost skins.
Take your favorite wooden spoon and stir vigorously, or use a blender, to smooth out the puree. And now your have pumpkin for the season!
I recommend taking what you need for this recipe and a pumpkin pie's worth (which is about one of those halves). Freeze the rest for use later in the winter. To freeze long term, allow puree to cool to room temperature, then spoon into an air tight container. If you are using a plastic freezer bag, use a straw to suck any remaining air out while sealing. Place in the back of your freezer. To thaw, remove from freezer and place on a plate for four to six hours.
Or... you can just purchase a can of pumpkin puree (not pumpkin pie mix, regular pumpkin puree). And if you are wondering why I do not have step-by-step images of this pumpkin pureeing process, that is because I used the last of my pumpkin puree from last year for these muffins. Yes, pumpkin and gourds in general are wonder foods capable of remaining delicious and fresh(ish) for a year (or more) when properly stored (I said that once already, but it is worth saying twice).
Or... you can just purchase a can of pumpkin puree (not pumpkin pie mix, regular pumpkin puree). And if you are wondering why I do not have step-by-step images of this pumpkin pureeing process, that is because I used the last of my pumpkin puree from last year for these muffins. Yes, pumpkin and gourds in general are wonder foods capable of remaining delicious and fresh(ish) for a year (or more) when properly stored (I said that once already, but it is worth saying twice).
Now that we finally have our pumpkin ready, let us prep that apple and ground flax "egg." And if you are wondering about those pumpkin seeds and pulp, don't worry, I'll come back to them.
I made a double flax seed egg for this recipe: 2 tablespoons and a scant half cup of lukewarm water, set aside. Getting a larger amount of ground flax to set up and bind with the water can take time so I lollygagged here a little on other preparations.
The next step after that is to wash and core your green apple, then dice into small pieces. You can peel the skin from your apple if you like, but if you are facing leaner times this fall season, keep the skin in place. It has nutrients too. Me personally, I like to leave the apple skin in place because I like the texture when baked.
In yet another mixing bowl, combine all the dry ingredients, including sugars, until well stirred. By now your flax "egg" should be ready. Add it, the pumpkin puree, oil, and vanilla to the dry ingredients and stir vigorously. You can also use a mixer for this process, but I appreciated using a basic wooden mixing spoon and some grit to bring this muffin batter together.
In yet another mixing bowl, combine all the dry ingredients, including sugars, until well stirred. By now your flax "egg" should be ready. Add it, the pumpkin puree, oil, and vanilla to the dry ingredients and stir vigorously. You can also use a mixer for this process, but I appreciated using a basic wooden mixing spoon and some grit to bring this muffin batter together.
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| Hey look, it's the sneak peek image from my Instagram! |
Once my apple pieces were well folded into the batter, I mixed up the topping.
For the topping, add cold vegan butter, flour, light brown sugar and some cinnamon to another bowl (for this you can use any kind of small bowl). Cut together with a pastry cutter until mixed.
And at this stage, I was ready to portion into my greased muffin pans...
I filled my muffin cups a little over half way and added the topping...
Then baked them for about 25 minutes!
Any here we have the very definition of fall flavor!
But let's back up a few minutes (using that amulet I found in Redcliffe Castle). While those muffins are baking, let's turn our attention back to those pumpkin seeds and pulp. Carefully and thoroughly remove seeds from pulp and separate into different bowls (and at this point we have probably used every bowl in Skyhold's kitchen). Rinse seeds and soak in salted water for at least 24 hours. You can compost the pulp or bag and freeze for another baking project on another day.
By now the muffins had ought to be finished baking so set the pumpkin seeds aside to deal with those hot pans. You can scroll down to the bottom of this entry for the full pumpkin seed recipe.
Allow muffins to cool on a wire rack and serve!
I served mine up to friends at our monthly Dungeons and Dragons game. They smelled wonderful and were absolutely delicious! And because I baked so many, they made for a perfect, healthy afternoon snack for about two weeks.
I hope you give this delicious, healthy muffin recipe a try and enjoy with friends and family this season!
Fereldan Pumpkin Apple Muffins
Serving Size: One muffin
Recipe Yields: 22 to 24 muffins
Prep Time: If baking pumpkin puree: about two hours (totally worth it). If using canned pumpkin puree: about 25 minutes (totally your call)
Bake Time: about 25 minutes
Ingredients:
Muffins:
2 Tbsp ground flax seed and a scant 1/2 c of lukewarm water
2 1/2 c all-purpose flour
3/4 c sugar
1/2 c light brown sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 1/4 c pumpkin puree
a scant 1/2 c canola oil
1 tsp vanilla
1 Granny Smith apple, diced (optional: peeled)
Topping:
1/4 c light brown sugar, packed
2 Tbsp and 1 tsp all-purpose flour
1 tsp cinnamon
2 Tbsp vegan butter, cold and diced
3/4 c sugar
1/2 c light brown sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 1/4 c pumpkin puree
a scant 1/2 c canola oil
1 tsp vanilla
1 Granny Smith apple, diced (optional: peeled)
Topping:
1/4 c light brown sugar, packed
2 Tbsp and 1 tsp all-purpose flour
1 tsp cinnamon
2 Tbsp vegan butter, cold and diced
Set your oven to 350 ℉ (176 ℃).
Grease two muffin pans with canola oil or vegetable shortening, set aside.
Combine ground flax seed and 1/2 cup of water, set aside.
Prepare pumpkin as described above or open can of pumpkin puree. Wash, core, and dice apple, and (you guessed it) set aside.
Combine dry ingredients and stir well. Add in a separate bowl flax seed mixture, pumpkin, canola oil, and vanilla, mix well. Add dry ingredients to wet in three parts, mix well. Fold in diced apple, set batter aside and prepare topping.
In a small bowl, cut brown sugar, flour, cinnamon, and vegan butter together with a pastry cutter.
Spoon muffin batter into muffin pans and sprinkle on topping. Place in oven for 25 minutes. Test doneness with a toothpick; insert a toothpick into the middle of a muffin. If it comes out clean, muffins are done. Test two or three muffins to make sure batch is completely baked.
Carefully move muffins from muffin pans to a cooling rack promptly and allow to cool slightly before serving. Allow muffins to cool to room temperature before storing.
Store in an air tight container for up to two weeks.
Prepare pumpkin as described above or open can of pumpkin puree. Wash, core, and dice apple, and (you guessed it) set aside.
Combine dry ingredients and stir well. Add in a separate bowl flax seed mixture, pumpkin, canola oil, and vanilla, mix well. Add dry ingredients to wet in three parts, mix well. Fold in diced apple, set batter aside and prepare topping.
In a small bowl, cut brown sugar, flour, cinnamon, and vegan butter together with a pastry cutter.
Spoon muffin batter into muffin pans and sprinkle on topping. Place in oven for 25 minutes. Test doneness with a toothpick; insert a toothpick into the middle of a muffin. If it comes out clean, muffins are done. Test two or three muffins to make sure batch is completely baked.
Carefully move muffins from muffin pans to a cooling rack promptly and allow to cool slightly before serving. Allow muffins to cool to room temperature before storing.
Store in an air tight container for up to two weeks.
BONUS FALL SEASON RECIPE:
Sweet Peppery Pumpkin Seeds
Recipe Yields: about 8 serving sizes
Prep Time: about 10 minutes
Bake Time: 25 minutes
Ingredients:
Recipe Yields: about 8 serving sizes
Prep Time: about 10 minutes
Bake Time: 25 minutes
Ingredients:
2 c pumpkin seeds, soaked in salt water over night and dried
3 Tbsp sugar
1/8 tsp cumin
1/4 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp salt
2 Tbsp vegetable oil
2 Tbps brown sugar, light or dark
Preheat oven to 300 ℉ (150 degrees ℃). Line a baking sheet with parchment paper.
In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
In another bowl, add pumpkin seeds, 1 tablespoon of oil and salt and mix together. Then place seeds on the prepared baking sheet. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
Heat the remaining table spoon of oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of brown sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool completely.
Serve right away or store in an airtight container until the Veil comes down (because they really will last that long).
This recipe is a modified version from All Recipes.
3 Tbsp sugar
1/8 tsp cumin
1/4 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp salt
2 Tbsp vegetable oil
2 Tbps brown sugar, light or dark
Preheat oven to 300 ℉ (150 degrees ℃). Line a baking sheet with parchment paper.
In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
In another bowl, add pumpkin seeds, 1 tablespoon of oil and salt and mix together. Then place seeds on the prepared baking sheet. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
Heat the remaining table spoon of oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of brown sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool completely.
Serve right away or store in an airtight container until the Veil comes down (because they really will last that long).
This recipe is a modified version from All Recipes.
Like what you are reading? Great! Come back for a new entry on the third Thursday of each month. And have a look at my previous entries for other recipes and Dragon Age-related trivia and oddities!
Have any friendly suggestions or cool ideas? Want me to veganize your favorite recipe? Please feel free to comment below. You can also email me at foodsofthedas@gmail.com, message me at AGSamuels on Reddit, or tweet me at @FoodsofThedas on Twitter. You can also follow me on Instagram, @gourmetveganthedas.
If you try out any of my recipes, please share a picture on social media and use the hashtag (#)gourmetveganthedas.
Walk always in the Maker's light.
Have any friendly suggestions or cool ideas? Want me to veganize your favorite recipe? Please feel free to comment below. You can also email me at foodsofthedas@gmail.com, message me at AGSamuels on Reddit, or tweet me at @FoodsofThedas on Twitter. You can also follow me on Instagram, @gourmetveganthedas.
If you try out any of my recipes, please share a picture on social media and use the hashtag (#)gourmetveganthedas.
Walk always in the Maker's light.
_
Sources:
Just a Pinch: https://www.justapinch.com/
Just a Pinch, Apple Pumpkin Muffins: https://www.justapinch.com/recipes/bread/muffins/pumpkin-apple-muffins.html
Wide Open Eats: https://www.wideopeneats.com/
Wide Open Eats, Save the Guts! 11 Ways to Eat Your Halloween Pumpkin Carvings: https://www.wideopeneats.com/save-the-guts-11-ways-to-eat-your-halloween-pumpkin-carvings/
All Recipes: https://www.allrecipes.com/
All Recipes, Caramelized Spicy Pumpkin Seeds: https://www.allrecipes.com/recipe/152418/caramelized-spicy-pumpkin-seeds/
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Sources:
Just a Pinch: https://www.justapinch.com/
Just a Pinch, Apple Pumpkin Muffins: https://www.justapinch.com/recipes/bread/muffins/pumpkin-apple-muffins.html
Wide Open Eats: https://www.wideopeneats.com/
Wide Open Eats, Save the Guts! 11 Ways to Eat Your Halloween Pumpkin Carvings: https://www.wideopeneats.com/save-the-guts-11-ways-to-eat-your-halloween-pumpkin-carvings/
All Recipes: https://www.allrecipes.com/
All Recipes, Caramelized Spicy Pumpkin Seeds: https://www.allrecipes.com/recipe/152418/caramelized-spicy-pumpkin-seeds/
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