Raindrops on roses and whiskers on kittens… you all know the song… Well, these muffins definitely just topped my list of a few of my favorite things! They are so tender and moist and… well, perfect… they are “practically perfect in every way”, just like Mary Poppins. (Hey, Julie Andrews – WHY do these muffins keep reminding me of you?! Well, I’m can’t answer that! But I will name these muffins
in your honor!)
You know, I really love how soft and delicate things baked with spelt flour turn out! My sister & my niece were coming over to visit so it was the perfect reason for baking something… And since my sister steers clear of gluten (with the exception of spelt, which has a very low gluten content) it was the perfect reason to experiment! 🙂
*Please Note: I tagged this recipe as gluten-free, though spelt does contain a small amount of gluten. If you are 100% gluten intolerant, I would replace the spelt flour with a 100% gluten-free baking mix.
I had an idea these muffins would be pretty phenomenal since I got a few ideas from vegan baking goddess Isa Chandra Moskowitz’s Post Punk Kitchen website (www.theppk.com)… I really liked her idea of using of coconut milk in her pumpkin bread for a nice moist bread so I decided to use that instead of soymilk. I also used spelt flour and added a little coconut in and on top of my muffins as well. My conclusion can be stated in 3 letters… OMG!
Practically Perfect (in every way) Pumpkin Muffins
- 1 3/4 cup spelt flour
- 1 cup sugar (I prefer fine raw sugar, not white)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/4 cup shredded coconut
- extra coconut for sprinkling over the top
- 1 cup pumpkin (canned is fine)
- 1/2 cup canned coconut milk – (unsweetened)
- 1/2 cup canola oil
- 2 Tbsp molasses
- 1 1/2 tsp apple cider vinegar
1) Mix dry ingredients well in a large bowl. In a separate bowl, mix wet ingredients. Add the wet ingredients to the dry ingredients. Mix well!
Distribute evenly between 12 greased muffin tins** and sprinkle coconut over the tops. Bake at 400 F for 18-20 minutes until a toothpick or knife inserted in the center comes out clean. The coconut on top should be done browning nicely at that same time 🙂 Cool for 10-15 minutes in the pan and then carefully remove the muffins.
** FYI: filling a muffin/cupcake tin over 2/3 full will cause your “muffin top” to spread and flatten out. These muffins are very delicate and you should know that the tops are prone to wanting to lift off if they aren’t cooled enough before removing from the pan or if the tops are too heavy… You can make the muffins a tad bit smaller (13 or 14) to help keep this from happening if you wish.
Variations (If you dare mess with perfection): You can substitute almond or soy milk for the coconut milk if desired. I think that lite coconut milk would also work just fine if you wanted a lower fat muffin. Sometimes I replace half the oil with applesauce when baking, though I have never tried that with this recipe. The coconut can be omitted all together as well if you aren’t into coconut. You may also use regular unbleached flour if you prefer over spelt.
I would imagine that you could easily substitute pureed sweet potato for the pumpkin in this recipe… maybe you could even pop a vegan marshmallow down there in the middle! Mmmm! Sweet Potato Casserole Muffins! Sounds good to me! 🙂