This Thanksgiving was pretty low-key for me. It was, however, the first meat-free Thanksgiving my family had, which gave me an extra reason to be thankful! I baked a stuffed butternut squash (didn't take photos, but you can grab the recipe from here) and vegan pumpkin cheesecake (again, no photos but recipe here) that I think everyone enjoyed. There were even exclamations of "Wow, this is actually really good" and "I don't even miss the meat!". So I'd say it was a win. :)
But this morning, I wanted to carry on the fall food frenzy for fun, so I searched for a vegan pumpkin-based recipe and landed on one by the spruce.
But this morning, I wanted to carry on the fall food frenzy for fun, so I searched for a vegan pumpkin-based recipe and landed on one by the spruce.
The recipe was easy and I totally recommend it! Here is the link. The only change I made was not adding the maple syrup and instead adding an extra few (2-3) tablespoons of pumpkin puree. For add-ins, I included walnuts and raisins, with a few muffins of walnuts and chocolate chips.
The muffins were fragrant, warm, moist, and perfect for overcast Fall days. I would suspect that they would be fantastic warmed and with a glass of milk.
Oh! And if you're wondering why my muffins are funny shapes, it's because I used a pan that only makes muffin tops (aka the best part)! See a picture of it below.
Oh! And if you're wondering why my muffins are funny shapes, it's because I used a pan that only makes muffin tops (aka the best part)! See a picture of it below.
Neat-o! Right?!