Saturday, February 9, 2008

Pumpkin Cranberry Muffins

I roasted some pumpkin and squash the other day to use in another dish, and had some left over. So, I looked through my cookbooks for a recipe to make use my leftovers, and I chose this recipe for Pumpkin Cranberry Muffins. They are deliciously moist, fluffy and full of flavor!

Spiced Pumpkin Cranberry Muffins (Vegan), adapted from More Great Good Dairy-Free Desserts Naturally by Fran Costigan
makes 12 to 13 muffins

1 cup whole wheat pastry flour
1 cup unbleached white flour (or a mixture of whole grain flours)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2/3 cup soy milk
2 teaspoons fresh lemon juice or apple cider vinegar
1 cup plus 1 tablespoon pumpkin puree
1/4 cup oil
1/4 cup maple syrup
2 teaspoons vanilla extract
the zest from one tangerine or from 1/2 of an orange OR 1/4 teaspoon orange extract
2 teaspoons apple cider vinegar
1/2 cup dried cranberries (or mix of other dried fruit, like cherries or apricots, etc)

1. Position a rack in the upper third of the oven and preheat to 400 degrees F. Oil the top and insides of a 12 cup muffin pan (or equivalent). The cups can be lined w/paper liners, but still grease the top of the pan.
2. Sift the dry ingredients into a large mixing bowl. Add the dried cranberries and gently coat the dried cranberries with the dry ingredients, using two forks to toss them around like tossing a salad.
3. In a small bowl, add the lemon juice to the soy milk and let sit for 2 to 3 minutes to clabber (clabbering results in a buttermilk substitute).
4. In a medium mixing bowl, mix together the pumpkin puree, oil, maple syrup, vanilla and the zest or orange extract. Add the clabbered soy milk and whisk until well blended. Pour the wet ingredients into the bowl of dry ingredients and stir until just smooth, don't overmix. (Note: if you used only whole grain flours, the batter might be too dry, as whole grains will sometimes soak in more of the liquid. If that is the case, add a few tablespoons of extra soy milk so that all of the dry ingredients will become saturated).
5. Fill the muffin cups 3/4 full. Any batter than doesn't fit into the muffin tin can be baked in an oiled ramekin or custard cup if needed. Bake for 12 to 13 minutes or until well risen and golden and passes the toothpick test. (My pumpkin puree was very cold when it was added to my batter, and I think it was because of that mine took around 18 to 20 minutes to cook, rather than 13.)
6. Place the pan of muffins on a wire rack to cool for ten minutes. Slide a thin knife around the sides of each muffin and then and lift each out of the pan to cool on the rack completely.

1 comment:

Kathleen said...

Someone asked me if it is ok to use canned pumpkin instead, and Yes! That would be fine. You could also use the pumpkin puree that is for pies if you would like it to be sweeter and spicier.

I should also note that I reduced the sugar content in this recipe, as that is my preference. In the original recipe, it calls for sweetened pumpkin puree. But I think the recipe doesn't need the extra sugar.

If you prefer sweeter breads, heat your pumpkin puree in a saucepan with 1/3 cup dark whole cane sugar or brown sugar and simmer, stirring constantly, on low heat until the sugar has dissolved. Cool to room temperature before using.