Many of you have been hearing about or experiencing the storm making its way around the Northeastern Seaboard. To be honest, I'm mainly worried about losing power and all of my lovely vegetables spoiling. But one in particular will overcome this challenge and stand in the face of an imminent threat. That hardy crop is none other than the winter squash, the sugar pie pumpkin!
So as I was market yesterday, during the oh-so-dreary calm before the storm, all I could contemplate was how much I longed for a cozy chair, a warm cup of team, and a comforting baked good. Ok, that's not entirely true, but I was extremely excited to start using some of the abundant winter squashed. And being so close to Halloween, it just had to be a pumpkin.
Dark and Stormy Night Pumpkin Muffins (yield 12 muffins)
1 medium sugar pie pumpkin, roasted, scooped out and pureed
1 cup apple cider
1 cup sugar
1 tbs molasses
1/3 cup vegetable oil
1/3 cup olive oil
1 tbs cinnamon
1 tsp all-spice
1/2 tsp ginger
1 tsp salt
1 tbs baking powder
1 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cups pepitas/pumpkin seeds
1/2 cup chocolate chips (optional)
Coconut Cream Whip
2/3 cup coconut cream
1/2 cup sugar
1/4 cup arrowroot powder
1 tsp vanilla extract
1. Mix pumpkin puree, cider, sugar, molasses, and oils until smooth. Add in spices.
2. Combine dry ingredients until just coming together. Spoon into muffin cups. Bake at 350F for about 30 minutes, until a knife comes out cleanly.
3. Meanwhile, place sugar and arrowroot in the blender and whiz until a powder. With a hand mixer (or powerfully with fork and arm), whip up coconut cream, sugar, and vanilla until fluffy.
4. When muffins are done, let them COOL COMPLETELY! Coconut whip will melt otherwise. Then you can add some whip to the top, and enjoy!
Two more days of Vegan MoFo (and October 2012), yikes!