Many years back there was a novel titled At Play in the Fields of the Lord. It had nothing to do with the process of cooking at all. Yet, that’s what it feels like to be in the kitchen. What fun to be present to so many sights, textures, smells, and tastes, flowing from the abundance of life. It is pure magic to mix a little of this and a little of that and come up with something like Pumpkin Gingerbread Muffins! These were served on a recent retreat. We had a request for the recipe so we thought everyone might enjoy it. They are vegan, low in fat, and yummy. We thank Angela Liddon for the inspiration behind this magical combination.
In gasshō,
Sequoia
Pumpkin Gingerbread Muffins
Makes 12 muffins
Soak:
1 Tbsp. chia seeds
3 Tbsp. water
While these are soaking mix:
1 cup pureed pumpkin
3 Tbsp. melted coconut oil
3 Tbsp. pure maple syrup
3 Tbsp. brown sugar
¼ cup blackstrap molasses
Combine chia seeds and wet ingredients.
Next combine dry:
1 2/3 cup spelt flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
Mix dry with wet ingredients and stir in 1/3 cup toasted chopped walnuts
Spoon into greased muffin tins to about 2/3 full in each cup.
Bake in a 350˚ oven for 20-24 minutes, until a toothpick inserted in the muffin comes out clean.
Cool muffins in pans 5 to 10 minutes when done, then turn out to cool.