Vegan Pumpkin Sage Muffins
Hi kids and happy October! These pumpkin sage muffins that I baked just for you absolutely scream fall! (and by that I mean the good parts of autumn…crisp breezes, hints of wood smoke in the air, dazzling tree colors, crunching leaves underfoot. I don’t mean the not-so-good “winter is coming”, gonna be freezing soon, shorter grayer days parts of fall). I’m talking about the fabulous “sweatah weathah” fall. Anywho… Muffins… Savory and sweet with pumpkin, sage and maple flavors, these babies are topped with a mouth-appealing pecan pepita crunch. PLUS, they are totally vegan and feature the pumpkin -the king of the squash! This beautiful gourd, my friends, is not only a fiery symbol of the good parts of fall but it’s insanely great for the body and mind.
Segue to short history lesson:)
The pumpkin is a native fruit of the Americas. Both the flesh and seeds have been enjoyed in both North and South America for over 700 years. Who knew? Pumpkins are loaded with nutrients that benefit vision, aid digestion and prevent some cancers. And forget about the seeds!-they are bonafide mood improvers. (See “Sound Bites” in my post for Oatmeal Breakfast Cookies) Wanna learn more? Click here and here to immerse yourself in some serious pumpkinformation.
Yes, pumpkin muffins are great and all, but I wanted to perk them up them with a savory herb. I thought that sage would be a perfect addition. It has such a wonderful, complex thanksgivingy flavor and definitely adds a little something-something to each bite. You know, the word sage is synonymous with wisdom and that is no coincidence. Studies have shown that sage actually enhances perception, boosts memory, and improves mood! How great is that? I also added a topping (because all muffins need a topping) of roasted pecans, adapted from this recipe for twice baked bar nuts and a handful of pepitas.
Bake these pumpkin sage muffins and enjoy for breakfast, with a hot cup or tea or as an after-school snack.
They also freeze beautifully. Take a frozen one to go and it will thaw by the time you get to work or school.
Warm pumpkin sage muffin with a dab of Earth Balance and a cuppa…mmmm
Hope you’ll agree that this pumpkin sage muffin is the perfect treat… for the body mind and soul.
- 1 3/4 cup flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp sea salt
- 3 tbsp chopped fresh sage may sub 2 tsp dried sage
- 1/4 cup roasted pumpkin seeds pepitas
- 1 cup canned pumpkin
- 1/2 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 cup almond milk mixed with juice of 1/2 lemon about 1 tbsp
- 3 tbsp aquafaba chickpea/garbanzo bean water
- 1 tbsp vanilla vodka
- 3/4 cup Twice baked pecans chopped (see Sound Bites below)
- 1/4 cup pepitas
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If you haven't already done so, make the Twice Baked Pecans and cool.
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Preheat oven to 425 F.
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Prepare large 6 muffin tin by spraying with non-stick cooking spray.
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In a large bowl, whisk together the dry ingredients.
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Squeeze lemon juice into almond milk and set aside.
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Combine remaining wet ingredients into a medium sized mixing bowl.
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Add the almond milk mixture to the wet ingredients and whisk well.
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Pour wet ingredients into dry ingredients and stir gently until just combined.
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Divide batter among muffin tins.
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Sprinkle pecans and pepitas evenly over muffins.
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Bake at 425F for 5 min.
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Lower heat to 375F and bake for 25-30 min more until toothpick inserted comes out dry.
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Cool on baking rack.
Muffins really come to life with a crumbly crunchy topping. I used twice baked pecans adapted from Twice Baked Bar Nuts. Toast a cup of pecans at 350 F. for 5 min. Take out of the oven and mix with a tbsp of Earth Balance, a tbsp of chopped sage, 2 tbsp brown sugar and a pinch of cayenne pepper. Pop back in the oven for 7 min, then cool on pan. These are also a great stand-alone snack!
