Gluten-Free & Vegan Pumpkin Muffins

These are super moist vegan muffins. The recipe is variation of these banana chocolate muffins, but instead of mashed banana they use pumpkin puree. And instead of cocoa they use the pumpkin pie spice mix from this classic pumpkin pie recipe from Smitten Kitchen. You can leave them as simple pumpkin muffins, or add chocolate chips or chopped walnuts.

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Gluten-Free & Vegan Pumpkin Muffins

Notes: I make these muffins with sprouted flours which I highly recommend because they are more nutritious and digestible, but regular sorghum and brown rice flours will work fine as well. Also, please note, this recipe uses pumpkin puree, NOT pumpkin pie mix which is already sweetened and seasoned. I use this 16 oz carton.

12/7/2017 update: The 16 oz carton can be hard to find. If it is, use the 15 oz can of pumpkin puree, which works perfectly fine. You get a touch more moisture with the 16 oz carton, but you won’t miss anything with the 15 oz can.

Dry Ingredients:
120 grams sorghum flour (I use sprouted)
120 grams brown rice flour (I use sprouted)
60 grams arrowroot OR tapioca starch (also called flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
Pinch of ground nutmeg

Wet Ingredients:
2 tablespoons ground flax seed
3/4 cup almond milk (or another non-dairy milk)
2 cups pumpkin puree (homemade or a 16 oz carton or a 15 oz can, see note above)
2/3 cup coconut sugar
1/3 cup melted virgin coconut oil, plus a little more for muffin tins

Other (optional):
1/3 - 1/2 cup chocolate chips or chopped walnuts

Preheat your oven to 350 degrees. Use coconut oil to lightly grease your muffin tins. Note, if you're baking with small children, this a great job for them. I give mine a brush, which my 5-year-old son uses, but ultimately my 22-month daughter uses her hands :)

Add the dry ingredients to a bowl and whisk well to combine. Set aside.

In another bowl, add the ground flax seed and almond milk, whisk together, and let sit for a few minutes to slightly thicken. Then add the pumpkin puree, coconut sugar and coconut oil and whisk one more time.

Spoon the batter into the muffin tins and bake for about 30 minutes, until a toothpick inserted into the center of the muffins comes out clean.

Transfer muffins to a wire rack to cool.

Makes 12 muffins.

Simply Cooked Lentils

These are simple, fragrant, “general purpose” lentils. They go well with salads, cultured vegetables, bread or flatbread, or roasted chicken. They're also good on a green cabbage leaf, drizzled with a little hot sauce, sort-of as an odd taco if you're into it.

This is a fun recipe for small kids to help with, since everything goes into the pot before it goes on the heat. Once you’ve prepped the veggies, they can toss them in.

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Simply Cooked Lentils
Adapted from the Lentils & Beets with Salsa Verde recipe (pg 143) in A Modern Way to Eat by Anna Jones.

Notes: If you are gluten-free, pick through your lentils to make sure there aren't any gluten grains in there. I usually find at least one or two; the other day I found 12(!). Then rinse well in a fine-mesh strainer. Also, cooking times for lentils (and other legumes) can vary quite a bit so you may want to check your lentils around 30 minutes. But don't be alarmed if they cook for the full 50 minutes, or even a bit longer.

2 cups green lentils, picked over and rinsed
1/2 medium yellow onion, chopped
1 medium/large carrot or 2 small carrots, diced
5 garlic cloves, peeled but left whole
1 bay leaf
Several large sprigs of fresh thyme
3 3/4 cups water
1 teaspoon sea salt, or to taste
1 tablespoon apple cider vinegar or freshly squeezed lemon juice, or to taste

Generous drizzle of olive oil to finish (optional)

Place the lentils, onion, carrots, garlic cloves, bay leaf, thyme and water into a large sauce pan. Bring to a boil, then reduce heat to a simmer, cover and cook for 40-50 minutes, or until the water is absorbed and the lentils are cooked through.

When the lentils are finished cooking, remove the bay leaf and thyme stalks. If most of the thyme leaves are still on the stalks, I usually strip the stalks and put the leaves back into the dish. Next, mash the garlic cloves with the back of a fork (I do this on the side of the saucepan), and add the salt and apple cider vinegar (or lemon). Stir until combined. Taste and adjust the salt and acidity levels as desired. Finish with a generous drizzle of olive oil and enjoy!

Turmeric Milk

I make this anytime I need a healing, anti-inflammatory boost. Turmeric has anti-inflammatory, antioxidant, anti-cancer and anti-fungal properties - it’s an amazing spice. Ginger has anti-inflammatory properties as well, and both spices support digestion. Adding some fat and black pepper helps the turmeric to be better absorbed. Whenever I drink this for multiple days in a row, I feel more grounded and healthy. But please note: large amounts of turmeric are NOT recommended when you are pregnant.

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Turmeric Milk

Notes: This recipe tastes best with a rich, fatty milk. I usually use homemade cashew milk (which I blend at a ratio of 1/4 cup cashews to 1 cup water and a sprinkle of sea salt; no straining required). The turmeric will taste strong and medicinal with a lower fat / nonfat milk (most store-bought non-dairy milks fall into this category). This recipe is written for a small, potent shot which is how I like to drink it. I usually use about 1/2 cup milk. Feel free to play around with the spice proportions and strength that you like. It should taste good, else you probably won’t drink it :)

Recipe updated 2/10/2020

About 1/8 teaspoon virgin coconut oil
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
A good grinding of black pepper (finely ground if possible)
1/2 cup milk (see note)
Honey, to taste

Melt the coconut oil in a small saucepan over medium-low heat and add the turmeric and ginger. Season with a good grinding of black pepper and whisk until combined. Add the milk and continue to whisk until you don't see any little pockets of turmeric and ginger and everything looks smooth. Pour the milk into a mug, stir in honey to taste and enjoy!

Serves 1