>It’s (almost) pumpkin season

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I never used to have a favorite season. By the time one was coming to an end, I was ready for the next, and it continued that way for the first 20 years of my life. However, baking with the seasons has made me favor one particular season above all the others: Fall. You see, I have this magnificent oatmeal pumpkin chocolate chip cookie recipe that not even I can resist. And although eating just one will make me sick for days, it’s worth even the worst of all stomach aches. I’m opposed to making them before the leaves change colors, but mark my word, the first time I spot even one yellow leaf, they will be made.

To tide me over until then, I’ve decided to make vegan pumpkin spice muffins. And I’m going to be very clear: if you’re looking for a sweet, crumbly muffin, chock-full of fat and refined sugar, this is not the muffin for you. This muffin is dense, naturally sweetened and surprisingly healthy.

Vegan pumpkin spice muffins

1/2 c. unbleached flour
1/2 c. whole wheat flour
3/4 c. rolled oats
2/3 c. oat bran
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 c. organic pumpkin (you could also do half-pumpkin, half-applesauce)
1/3 c. agave nectar
1 TBS canola oil
1 2/3 c. hot water
3 tea bags (I used black tea)

• Soak tea bags in hot water
• Combine dry ingredients in a bowl
• Form a well in the dry ingredients and pour in hot tea, mix
• Add the remaining ingredients, mix well

Bake at 375 for 22 minutes

                                        

Since the University of Colorado has decided to royally eff me, I’ve been looking around for motivation to start my bakery. And how scrumptious are these bad boys?

When we go back East in December, I’m taking a trip to Vulcan just to drool over them in person. The $10,000 price tag on the oven is frightening, but the fact that it’s capable of making dozens, upon dozens, of cookies at one time, I’d say it’s a pretty good investment. I’ll take two.