If you follow me on social media, you might have figured out two things: firstly, that I’m having a hard time settling in here in Montreal and secondly, that the heat here is killing me.
The first thing I don’t feel like talking about much, but I will admit that I cry almost every day, so there’s that. The heat is certainly not helping. It’s too hot to do many of my self care techniques like cooking, baking, running, knitting under the comfort of a billion blankets, and cozy’ing up with hot beverages and a Hitchcock film. It doesn’t help that it’s actually fall back home in Winnipeg, and all I see on my social media feeds is people baking pies and roasting pumpkins. I am jealous. But mostly, I am homesick.
Last night I said screw it, and I baked these pumpkin spice muffins despite it feeling like +30 degrees in the apartment. I was rewarded. These muffins are SO GOOD. Getting a good texture when you’re baking vegan and gluten free is key, and these beauties have just that. They even last longer than many gluten free baked goods I have made.
That picture is a little deceiving because the texture if actually better than it looks in that photo. I could not wait to bite into a muffin, so I let the muffins cool for a whole 30 seconds before digging in.
I also have to disclose that for the next couple months, until I get back home for Christmas, my photos won’t be that great (except for the recipes I already prepared back home in the summer). I didn’t bring my photography equipment with me, just a lens and a camera. I also have zero props as I left those all at home too. So please, bear with me. I promise I’ll try to make the recipes even better to make up for it.
Back to these muffins though. I added cardamom to them and it is the best thing I have ever done. It really brings out the spicy flavour of the muffin. Now, I realize that many people do not have cardamom lying around their homes, so you can definitely make the muffins without the cardamom. But, I highly recommend getting some and using it—this spice is beautiful.
I hope that where you are is cool and the leaves are changing colours. I hope you can wear a scarf and make these muffins, while you sip on a hot toddy or some mulled wine. I hope that they help you feel cozy and maybe make your day a little warmer.
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 2 cups Bob's All Purpose Gluten Free Flour
- 1/4 cup arrowroot
- 1 cup sugar
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tbsp ground ginger
- 1/2 tsp cardamon
- 1/2 tsp salt
- 1 cup canned pure pumpkin
- 1/2 cup vegetable oil
- 1/2 cup almond milk
- 1 tsp vanilla
Prepare flax eggs in a small bowl and let sit for a few minutes.
In a separate bowl, sift together the flour, arrowroot, sugar, baking powder, spices, and salt.
Add the canned pumpkin, oil, almond milk, and vanilla to the flax eggs. Mix well.
Add the wet ingredients to the dry ingredients. With a spatula, mix until combined.
Set the batter aside for 15 minutes while you preheat the oven to 375 degree Fahrenheit.
Line a muffin tray with liners.
Once the batter has sat for 15 minutes, scoop it into the muffin liners and bake for 20 minutes, or until a knife comes out clean.