Pumpkin Applesauce Muffins

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I'm ready for fall.  And though the calendar says it is exactly two weeks away, I'm in denial and pretending it is here right now.  

In the spirit of all things fall, I baked Pumpkin Applesauce Muffins for an afternoon snack.  My middle Love is now eating vegan, so I tweaked a recipe in The Vegetarian Family Cookbook by Nava Atlas. 

Next time I will use gluten free flour as that is my newest adventure, eliminating as much gluten from the diet as possible.  I should have used gluten-free flour today, but I often cook on auto-pilot and I'm still accustomed to grabbing the big flour bin (maybe I'll switch out the contents and put gluten-free flour in it now).  

The muffins are tasty, not too sweet, and definitely fallish in nature.

Pumpkin Applesauce Muffins
vegan

Preheat oven to 350 degrees
Line a 12 cup muffin tin with liners (I had pretty fall ones left from last year)

Stir 1 tablespoon chia seeds into 1/3 cup water (let stand a few minutes to "gel")
If you aren't interested in making this vegan you can substitute an egg for the chia seeds (no water necessary).

In a large bowl combine:

2 cups flour
1/3 cup natural sugar (you may want a tad bit more if you like sweeter muffins)
2 tsp baking powder
1/2 tsp sea salt
1 heaping teaspoon pumpkin pie spice

In another bowl mix together:

chia seed mixture (or 1 egg, lightly beaten)
1 cup pumpkin puree
1 cup applesauce
1/3 cup almond, rice, soy or  "milk" of choice
2 tablespoons cooking oil of choice
1 tsp vanilla

Stir liquid mixture into dry ingredients just until combined.

Optional add-ins:
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
( I used walnuts this time only because someone had eaten all the chocolate chips! Next time I'll add both.)

Bake for 20 minutes or until a wooden pick comes out clean.
Cool on a wire rack.

Enjoy with a cup of your favorite tea!

I love all sorts of apple and pumpkin pastries and I've pinned a bunch of new things to try on my Autumn Ideas Pinterest Board.

What is your favorite fall treat to bake?

Love,
Catherine Ann

Simple Breakfasts- Muffins

During the busyness of this season, simple meals are a must.
And because my family members morning routines are all different,
it helps to have something that can be eaten when hunger strikes or there is a free moment to sit down and have a cup of coffee or tea and a bite to eat.

One of our favorite simple breakfasts is muffins.  

I can quickly stir together a batch of muffins and have them ready to eat in less than half an hour.

They are infinitely adaptable it seems, making it easy to make them from whatever I find in the pantry- white flour, whole wheat pastry flour, cornmeal, chocolate chips, raisins, dried cranberries, nuts, fresh, frozen, or canned fruit.  You get the idea.  

Below is my basic muffin recipe, which gets tweaked in various ways.
These muffins are just barely sweet, this is breakfast after all; but you can add more sweetener if you prefer a sweeter pastry. 

Muffins

2 cups flour – 1 cup whole wheat pastry

                     1 cup unbleached all-purpose

2 tsp. baking powder (Rumford)

Pinch of salt

1 egg, beaten

¼ cup agave nectar (or honey)

1 cup non-dairy milk (I prefer unsweetened soy) *see note below

1/3 cup oil (safflower)

1 tsp. vanilla

½ cup nuts, dried or diced fresh fruit, chocolate chips, etc.- your choice of add-ins 

Note:  You will need about 2 cups total liquid ingredients, so add more 'milk', apple sauce, etc. if need be.

Preheat oven to 425

Grease, spray, or line muffin tin with paper liners

Mix dry ingredients in medium bowl

In separate bowl, mix egg, sweetener, oil, non-dairy milk, and vanilla

Add liquid mixture to dry ingredients and mix just until well-combined

Gently fold in nuts, fruit, etc.

Fill muffin cups to about 2/3  full.  I use an oiled ¼ cup measure and it works well.

Bake for 15-20 minutes or until lightly browned and a tester comes out clean.

Cool on wire rack.

Makes 12 muffins

For a savory muffin, mix in shredded cheese, sauteed veggies, and/or ham or cooked bacon.  I leave out the sweetener in these, though some might want to leave it in.
I like this version made with part cornmeal.

More simple breakfast ideas:
skillet granola
yogurt topped with fruit and/or granola
fruit with cheese- cottage, cheddar, whatever you prefer
peanut butter and honey rolled in a tortilla and slightly warmed in the microwave
green smoothie
leftovers from the night before (cold pizza is one teen daughter's favorite!)

What is your favorite simple breakfast?

A cup of coffee or tea and a Christmas cookie (or 3)  is mine these days!

I pray you have a JOY-filled week my friends.

Blessings and Bliss,

Catherine