Pumpkin Muffins & Bread (or January, the unexpected month of pumpkin)

So when I went on my pumpkin buying spree last November, it does indeed appear that I overbought. Proof is in the fact that I still have 3 large cans of pumpkin in my pantry and now January shall be known as the unexpected month of pumpkin. However, I can't complain since I have discovered 3 beautiful pumpkin recipes! The scones have already been posted, but to that delight is added the best pumpkin muffins ever and a fabulous vegan pumpkin bread (non-vegans will also love it)! Both baked items can also be made sweeter by a ginger frosting accompaniment, but that's just icing on the cake :)

 I would also like to take this opportunity to re-explain the lack of photos. My flaky monitor died in December. I took it to be repaired the first week in January. It was incurable, but still under warranty so a new monitor was ordered. It took 3 weeks to get here! We picked it up, brought it home and unpacked it. It did not come with a power supply cord and of course, the old power cord  does not fit the type of power supply plug-in on the new monitor. I have no way to supply it with power or turn it on, so in essence I still have no monitor. Now I'm waiting for a cord....    in the meanwhile, time to start uploading photos onto someone else's computer so I can finally post them!

Pumpkin Muffins (slightly adapted from the Food Network)

• 1 c all-purpose flour
• 1 c whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/8 tsp nutmeg
• 3/4 c packed dark brown sugar
• 3 Tbs blackstrap molasses (Do NOT use fancy molasses, the muffins will be sweeter)
• 1/4 c canola oil (optionally use applesauce)
• 2 large eggs
• 1 c canned pumpkin
• 1 tsp vanilla extract
• 3/4 c buttermilk (or milk with 1 Tbs vinegar, or kefir milk which is what I used)
• 1/4 - 1/2 c. salted roasted pumpkin seeds for topping

1. Preheat oven to 400 degrees F. Grease a 12-cup muffin pan (silicone works excellently!)

2. Whisk together flours and spices.
3. Whisk together sugar, molasses, oil and eggs until thoroughly mixed. Then whisk in the pumpkin and vanilla.
4. Add the wet ingredients to the dry in two batches, alternating with buttermilk. Stir until just combined.
5. Pour batter into muffin pan and sprinkle tops with pumpkin seeds.Bake for ~20 minutes until done.

6. Let cool for 5-10 minutes before removing from pan. Finish cooling on a rack.

Pumpkin Bread (Vegan)   (from OhSheGlows)

• 1 c canned pumpkin
• 3 tbsp maple syrup
• 3/4 c sugar
• 1/3 c coconut oil, softened or canola oil
• 1/4 c blackstrap molasses (Do NOT use fancy molasses!)
• Chia egg (1 tbsp chia + 3 tbsp water)
• 1 2/3 c all-purpose flour
• 1 1/4 tsp baking soda
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
• 1 tsp sea salt
• 1 tsp baking powder
• 1/8 tsp ground cloves
• 1/2 c chopped walnuts

1. Preheat oven to 350 degrees F.
2. Grease a loaf pan and line the bottom with parchment paper.
3. Mix the pumpkin through chia egg until well blended.
4. Combine the dry ingredients together in another bowl.
5. Add the wet ingredients to the dry, and stir well. Stir in the walnuts.
6. Pour the batter into the pan and bake for ~50-60 minutes.