The temps are continuing to drop here in NY and my inner basic bitch couldn’t be happier. Sweaters, boots, candles, pumpkins, apples and ALL things Fall! Last weekend I went apple picking at Greig Farm with some of my family. It’s a tradition we all look forward to each year. My husband was working on my sisters car while my brother and Liz had a busy day with my niece Jocelyn starting dance classes! So excited for her, but we missed them for sure.
My big head, my cousin Tiffany, my sister Leah, her fiancΓ© James,
their daughter Chloe, my Aunt Debbie and Aunt Dawn
The past few years we’ve been trying out new places.
Golden Harvest Farms 2018
Tiffany, Leah, Chloe and myself
Mead Orchards 2015
Leah, Liz, Jocelyn, mom (we miss you) and me
We recently went to Grieg for the first time last month when we went blueberry picking with my brother and his family. It was a great time, the berries were delicious and very abundant. I was excited to go back for apple picking, but this year was a major let down. They had a bad season for the apples with all of the heat and humidity. They also don’t spray their orchard with chemicals (which I love!) so it’s pretty much up to Mother Nature how the season will go. It wasn’t a total loss though. My husband did make an amazing pie with the apples I was able to find.
Delicious pie, horrible photo.
Even though that apple pie was good, my inner basic b was screaming for more basic fall treats. I was going to try a recipe I had written for pumpkin cupcakes, but of course I didn’t have everything to make the frosting (I’ll make those another time) so I decided to try another recipe I wrote for pumpkin muffins. I was very impressed with how they came out on the first try. I’ve played around with A LOT of ways to make vegan muffins and sometimes they can be too dry or even tog I’m usually frustrated, but these are simply perfection!! I’m so happy to share them with you! The recipe is down below, I really hope you try them! Tag me on social media if you do because I would love to see how they come out!
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Makes 18 muffins
Ingredients:
2 Chia eggs (to make one chia egg combine
1 TBS Chia seeds with 2 1/2 TBS water)
3 cups white whole wheat flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking soda
Pinch of sea salt
1/2 cup organic coconut oil, melted
1 cup organic brown cane sugar
1 cup organic cane sugar
1 tsp vanilla
1 15oz can pumpkin purΓ©e
1/2 cup oat milk
3/4 cup walnuts, roughly chopped
Directions:
Preheat oven to 350 degrees.
Prepare two Chia Eggs by combining 2 tbs Chia seeds with 5 tbs water in a small bowl. Set aside.
Line a cupcake pan with paper muffin liners or lightly grease and flour.
In a medium mixing bowl whisk together cinnamon, nutmeg, baking soda, salt and flour. Set aside.
In a large mixing bowl blend together sugars, coconut oil, vanilla, pumpkin and chia eggs.
Fold in 1/3 of the dry ingredients to the wet until just combined. Add in half of the oat milk followed by another 1/3 of the dry. Gently mix in the last of the oat milk and then the last of the dry ingredients stopping when you can still see some of the flour to add in the walnuts. Once everything is well combined fill each muffin cup 3/4 way with batter.
Sprinkle the top of each muffin with organic
cane sugar and cinnamon if desired.
Bake for 25-30 minutes or until a toothpick or knife
inserted in the muffin comes out clean.
Allow to cool for 10-15 minutes before eating.
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