I knew I wanted something pumpkin this morning (shocker), but didn’t know exactly what…I’d talked about making pumpkin french toast, but woke up to rain and decided I felt like baking.
I found this recipe on The Kind Life - apparently an Isa Chandra recipe, which is all I needed to know.
However, 2 loaves sounded like way too much, and I thought I could probably halve the recipe to make muffins instead of a quickbread. The original recipe sounded somewhat sugar and oil heavy as well, so I decided to cut those ingredients a bit and replace some of the all-purpose flour with spelt flour. I was curious about what would happen with all spelt flour or even whole wheat pastry flour, so maybe I’ll try that next time.
Here’s what I did this morning:
1/2 cup chopped walnuts
1 cup spelt flour
3/4 cup all-purpose flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
3/4 tsp cinnamon
1 cup cooked pumpkin
6 Tbsp coconut oil, melted (a little more than 1/3 cup)
1/3 cup light coconut milk
1/3 cup unsweetened shredded coconut
Preheat oven to 350 degrees. Grease or spray a nonstick muffin pan, or use muffin liners. Put walnuts in dry frying pan and toast over medium heat, watching closely to make sure they don’t get burned. They are ready when you can smell them. (A tip I learned from Rachael Ray!) Remove the walnuts from heat and set aside.
In a large bowl, stir together the flours, brown sugar, baking soda, salt, nutmeg and cinnamon. Add the pumpkin, oil and coconut milk and mix until all the flour is absorbed. Fold in the shredded coconut and walnuts. Spoon mixture into muffin pan and bake for about 30 minutes or until inserted toothpick comes out clean.
We ate these right out of the oven and they were fabulous. The coconut gives them sort of a crispy texture, and the walnuts add a richness. The cake is not too heavy and not too light. And the level of sugar was also just right in my book. They are sweet, but not cloyingly so. The pumpkin has a natural sweetness which is one of the reasons I didn’t think they needed the white sugar that the original recipe calls for.
For anyone who cares about this stuff - despite reducing the sugar and oil and using some whole grain flour - these are not low calorie, low-fat or low sugar. For me, it’s a small indulgence that I’d rather make myself than purchase at a coffee shop (where I can’t control the ingredients). I calculated the nutritional info:
Per muffin: 248 calories, 13.5 grams of fat, 2.3 grams of fiber, 30.2 grams of carbohydrate, 3.5 grams of protein.