{Healthier, Vegan} Pumpkin Muffies

I love Panera. “Meet me at Panera Bread” is one of my favorite phrases to hear. Perhaps it’s a nostoglia thing (I ate a lot of Panera growing up) but p-bread forever has a soft spot in my heart. Those sourdough rolls. The baguettes. Their Strawberry Poppyseed Salad. Dat soup. The bread bowls. The bagels. The Med Veg sandwich with the cilantro-jalepeรฑo hummus. The fact that my bestie Sarah Cath worked there. The unlimitedย in-house coffee refills. I could go on forever.

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When it comes to the baked goods Panera has to offer, Pumpkin Muffies also have a special place in my heart. To me, pumpkin muffies representย surprises my dad would bring me if he had grabbed lunch there during work, a (welcomed) treat on rare school mornings, or special weekend breakfast noms. I remember the excitement I’d feel every time I’d get that signature brown paper bag with that Panera criss-cross pattern and could see the bottom had a slight greasy oil circle at the bottom. At that moment, I knew: it was a Pumpkin Muffie, just waiting to give me a powder sugar mustache.

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Fluffy, sweet, pumpkin-y, and with those strange powder sugar balls, these babies are incredible and I love them unconditionally. I don’t quite know why I’ve never tried to make them at home before, but yesterday morning for whatever reason I just needed to do so. And that’s just what I did.

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I made mine with oat flour because it results in super soft baked goods, which is exactly what I was aiming for, and they’re whole grain, so they feel less junk-y than the original ones. The muffins themselves are super fluffy, almost bouncy, cinnamon-y, and are a bit less sweet than the Panera version.

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I used chia seeds + water as an egg substitute/nutritional booster, but you can also use flax, applesauce, or an egg if that’s more your style. The topping? That’s still pure sugary goodness. And that is totally fine.

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How do you make them muffies you ask? I placed a biscuit cutter on my baking sheet, put two generous spoonfuls of batter into it, allowed to batter to kind of adhere to its shape for a hot second, then lifted the biscuit cutter and repeated this 12 times until I had 12 muffies. You could also use a circular cookie cutter, pipe in a circle using a wide-tipped pastry bag or plastic bag with a large corner end snipped off, or do your best and try to spoon the batter into circular shapes. It’s up to you. Even if you bake them in a muffin tin as regular muffins, they will still taste delicious, don’t you worry. ๐Ÿ˜‰

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Prep Time: 10 minutes

Cook Time: 15-20 minutes

Level: Easy

Ingredients – Muffies:

  • 2 1/4 cups oat flour (all purpose would also work)
  • 1/2 cup almond or soy milk
  • 1 teaspoon vinegar (any kind will do)
  • 1 tablespoon chia seeds or flax seed + 2 tablespoons water (can also use 3 tablespoons apple sauce)
  • 1 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • dash of salt

Ingredients – Topping:

  • 1/3 cup powdered sugar
  • 1/3 cup brown sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small bowl, combine almond or soy milk and vinegar. Set aside and allow to curdle for at least 10 minutes. In another small bowl, combine chia seeds + flax seeds and water and set that aside too.

3.ย In a large bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Whisk until well combined.

4. Add canned pumpkin, sugar, almond milk + vinegar mixture, and chia seeds + water into the bowl with the dry ingredients. Use a spatula or spoon to fold the wet ingredients into the dry ingredients.

5. Place a silicone baking pad or sheet of parchment paper on a baking sheet. Place a biscuit cutter or circular cookie cutter down on the sheet. Place two generous spoonfuls of batter into the biscuit cutter. Allow the batter to form to the shape of the circle. Lift the biscuit cutter, and repeat 12 times until you’ve made 12 circular muffies.

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6. Place muffies in the oven for 15-20 minutes, until puffy, fragrant, bouncy upon touch, and a toothpick placed in the center of the muffies comes out clean.

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7. Place muffies on a cooling rack and allow to cool. Meanwhile, combine powder sugar and brown sugar in a small bowl and mix together.

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8. Once muffies have cooled, sprinkle topping all over them. I recommend doing this right once muffies are COMPLETELY cool, and/or preferably right before eating, otherwise the powder sugar may absorb into the muffies and they’ll look shiny and weird. Store in plastic baggies or an airtight container in the fridge for up to 3 days. These also freeze and reheat well. Especially in the toaster. Yummies = when you have toaster muffies. Hooray! Muffies all week long. Happy Monday everyone :)!

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9 thoughts on “{Healthier, Vegan} Pumpkin Muffies

  1. I made them today in my large muffie pan (6 servings). I cut the sugar back to 1/2 cup brown sugar, and used half/half white all purpose and whole wheat flour. Didn’t have pumpkin pie spice so used more cinnamon and nutmeg. Ate them plain (no topping) and they were still very good.
    Tomorrow I will try one toasted with cream cheese.

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