Strawberry season is still in full swing and there’s an abundance of summer berries everywhere. What better way to celebrate than with a beautifully moist and sweet strawberry cake? The sponge is soft, moist, melt in your mouth delicious and infused with strawberry pureé and strawberry essence. …
Happy December! It’s been a hugely exciting and busy month for me, which has unfortunately meant my backlog of recipes to post here is bigger than ever! To say thank you for bearing with me, I’ve uploaded this special gingerbread cupcake recipe. …
Hey, friends! How’s November treating ya? Aside from the shorter days and chilly mornings, I think Autumn has so much to offer. An excuse to snuggle up under blankets, drink even more herbal teas and play with new seasonal ingredients, pumpkin being a favourite right now! These pumpkin spice muffins are gently spiced and warming, just the thing with a hot cuppa for breakfast. They’re also the perfect way to use up any pumpkin or squashes you have hanging around your pantry, I’m still working my way through the backlog.
I’ve used cinnamon, cardamom, cloves, nutmeg and allspice in these babies, but feel free to adjust the spices according to your taste, I just love any excuse to use all of them together. Nothing smells more seasonal to me than the smell of cardamom and nutmeg baking in the oven. They’re also made with spelt flour, which I’m diggin’ for it’s wholesome, subtle nutty flavour. If you find regular flour bloats you, give spelt a go, spelt gluten is water soluble and easily broken down by heat, so it’s easier to digest. It’s also packed with many nutrients, minerals and vitamins that you just don’t get in regular wheat flour.
I rarely see pumpkin puree in tins over here, so tend to make my own. I’ve included some instructions on how to make your own pumpkin puree below, if you make too much it’s great for adding to pancakes, oatmeal and pasta sauces, win win! Much better for the environment to make your own too.
Thank you for stopping by and feel free to leave me a comment below or on my page on Instagram, I’d love to hear from you!
- 2½ cup spelt flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp ground cardamom
- Pinch of ground cloves
- ¼ tsp nutmeg
- ½ tsp allspice
- 5 tbsp vegan marg
- 1 cup light brown sugar/coconut sugar
- ¼ cup veg oil
- 1 cup pumpkin puree*
- 2 flax eggs (2 tbsp flax mixed with 5 tbsp water)
- ¾ cup buttermilk (3/4 cup soya milk and 1 tsp apple cider vinegar)
- Preheat oven to 190•c and line a 12 cup muffins tin with cake cases. In a large bowl, mix spelt flour, baking soda, salt, cinnamon, cardamom, nutmeg, all spice and cloves.
- In a medium bowl beat together vegan margarine and coconut sugar until well combined, or cream together with the paddle attachment of a stand mixer. Make flax eggs and set aside for 2 minutes to thicken.To the margarine and sugar, add oil, pumpkin puree, flax eggs and vegan buttermilk. Mix well until smooth. Fold in the flour mix until just combined into a batter. Try not to overmix, or the muffins will be heavy.
- Fill each cake case ¾ full with the mixture and sprinkle on pumpkin and sesame seeds and extra coconut sugar if desired. Bake for 23-25 minutes, until a toothpick comes out clean. Remove from the oven and let cool for a few minutes before transferring to a rack to cool completely. Extra delicious served warm with a piping hot cup of tea, but keep well for up to 4 days in a tin.
Blackberry season is in full swing here. Muffins are always in season though, right? That’s why I had to make these seasonal sweets extra special with my fave vegan magic, aquafaba. Aquafaba is the brine from a tin of chickpeas, and when whipped it creates a beautiful fluffy egg substitute, just like egg whites for meringue. I’ve used it a lot in waffles lately, but I’m really enjoying trying it in baked recipes too. Next time you open a tin of chickpeas, save the brine! You can also make your own if you soak and cook your chickpeas at home.
Feel free to sub the flours for gluten free, a good all purpose gluten free would work well. I used a combination of plain and rye flour in these, I really love the flavour of rye flour.
These are refined sugar free, favouring coconut sugar over traditional cane sugar. I haven’t used white sugar in what feels like years now and to be honest, I don’t miss it at all. Coconut sugar adds just the right amount of sweetness without overpowering the flavour of blackberries. I like to enjoy a muffin with my cup of coffee for breakfast, so I prefer them to be naturally sweetened. I like to sprinkle a little coconut sugar over before baking to give them deliciously crackly muffin top. I’ve also added cinnamon and a little lemon zest, which just brings these muffins to life.
I’d love to hear what you think if you make them, or if you did anything differently. Please comment below or take a snap and tag me on Instagram! I always love to see your creations.
- 1.5 cup plain flour
- 1 cup rye flour
- 2.5 tsp baking powder
- 1 tbsp lemon zest
- pinch salt
- 2 tsp cinnamon
- 5 tbsp aquafaba
- ½ cup oil, coconut, rapeseed or avocado
- 1 cup coconut sugar plus 4 tbsp, for topping
- ¾ cup almond mylk
- 1 tsp vanilla
- 2 cups blackberries
- Preheat oven to 180•c. Line a muffin tin with paper cases or coat with oil.
- Add all dry ingredients to a large mixing bowl and stir well.
- In a well cleaned medium bowl, add aquafaba and whisk with an electric whisk until frothy and foamy, for about 3 minutes. Add in the oil slowly whilst whisking, followed by the sugar. Whisk through almond mylk and vanilla and everything into the dry mix. Use a wooden spoon to combine and mix until just combined, it's okay if there are some lumps.
- In a small bowl, mash ¼ cup of blackberries to a pulp. Add to the batter and fold through the remaining blackberries, holding some back for topping.
- Fill lined muffin in with the batter and top with blackberries and a few tbsp of coconut sugar.
- Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes before removing. Enjoy right away or cool completely before storing in an airtight container. Will keep for two days, but best eaten when fresh.