Good morning, and HAPPY HALLOWEEN!! This day is always so magical. I woke up feeling fantastic, happy, and ready for new adventures!
We are Moving!
I may have mentioned before that the Hubbs and I are moving. Well, it’s officially official! He signed his orders on Tuesday, and we are signing the travel orders today. It’s exciting! I am going to miss all of my Southern California friends and family DEARLY, and the proximity to family in Las Vegas and Arizona too. I’m also going to miss our truly gourmet kitchen that we painstakingly re-did back in 2016. If you haven’t checked it out, peep it here – it is unique and gorgeous and beautiful.
Change Is Good
With that said, I’m thrilled for a new adventure. Change isn’t easy for some, and I thought I was a lover of change until this happened. I’ve learned for myself that there are two types of change – the one where you initiate it, and the one where it is initiated for you. I’ve always had the privilege of initiating it myself, and I love it! I love to experience new emotions, new landscapes, new ideas – as long as it was me initiating it! Now that something has happened, where I have to sacrifice some things I love in order to move on with life, it can be scary, sad, and overwhelming. Not to mention annoying to your friends and family by bitching all the time. ((I’M SORRY! LOL)
Enough of that sorry sack attitude, it ends today! We are selling our house, and we’ll have a good starting point out there, and will take Maryland by storm! They won’t know what hit them. We are going to bring some So Cal goodness to the place. I’m gonna be calling on you, Nicole! You Ericka! You Monique! for counsel on Autentico Recetas Mexicanas so I don’t stray too far down white-people road. I do pretty good on the Mexican food front, but one can never be too careful.
Pumpkin Coffee Cake Muffins
The idea for these came about through Gerry from Foodness Gracious – and his Blackberry Rosemary Butter Coffee Cake that is TO DIE FOR! But when using vegan ingredients, like sour cream, vegan butter, and flax eggs, it doesn’t turn out quite right. So here, I found something that DOES work for a vegan version, but instead of using blackberries and rosemary, we’re going for Pumpkin Coffee Cake, because HEY! It’s the season for it!
I love doing these in muffin form, because there more easily portable, and portion controlled. The Paper Chef Cupcake Liners are great too – they’re like parchment paper, and nothing sticks to them!
This recipe is normally good for 12 cupcakes, but I always end up with more batter, so prepare for 16 – 17 cupcakes in total. As you can see above, I fill the tins about halfway with batter, to allow them to rise with the streusel topping. They rise perfectly this way! Use a spatula to scrape the bowl to get as many muffins as you can.
Happy Halloween everyone! Remember that change is good. It is all in your perception and how you CHOOSE to view your situation. The more drastic the change, the more room for you to grow. The more you’re open to experience all the new things that life has to offer!
Pumpkin Coffee Cake Muffins
- 2 Teaspoons Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Cloves
- ½ Cup Brown Sugar
- ½ Cup Chopped Pecans
- 1 ½ Teaspoons Spice Mixture
For The Coffee Cake
- 1 Cup Oat Milk
- 1 Tablespoon Apple Cider Vinegar
- ¼ Cup Pureed Pumpkin
- 1 Cup Granulated Sugar
- ⅓ Cup Vegetable Oil
- 1 ½ Cups Organic All Purpose Flour
- 1 Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 1¾ Teaspoons Spice Mixture
Combine all of the spices in a small bowl, and set aside. Combine the topping ingredients, and set aside.
Preheat the oven to 350 degrees Fahrenheit, and line a cupcake pan with liners.
Make your “buttermilk” by combining the oat milk and apple cider vinegar in a small bowl. Stir, set aside, and let sit for 5 minutes.
In a stand mixer, add in the sugar, and oil. Using a paddle attachment, blend well. In another medium bowl, sift the flour, baking soda and salt together.
Once the buttermilk has been left to sit for at least 5 minutes.
Add pumpkin and milk mixture to the stand mixer that has the oil and sugar. Mix to combine well. The mixture will be pretty watery, and that's okay. Add in half the flour, mixing until combined. Scrape the bowl down, add in the last half, and mix well again. Using a 1/4 cup scoop, fill each cupcake liner to about half full. Top each with 1 heaping tablespoon of topping, spreading evenly.
Bake in the oven for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Resist the urge to open the oven door, as this may cause them to sink.
When the cupcakes are done, remove them from the pan, and set on a wire rack to cool for at least 15 minutes before serving. Enjoy!