Vegan Pumpkin Raisin Muffins

It’s a gray, foggy morning in Boston, which means that I am in no rush to get my day started. However, my body had a completely different idea. I woke up bright and early at 7:30 am, and I could not get back to sleep. Even Mal, who is sick, practically bounded out of bed. I think our internal clocks are permanently set to the early morning hours. 

Waking up early did motivate us to get moving on some of the chores around the apartment. We’ve already cleaned, ran the dishwasher, changed our bedding, made iced coffee, took out our fall decorations, baked muffins, ate breakfast, washed and dried 3 loads of laundry (folding is up next). I’m still in my PJs, but I am thinking about showering and “officially” starting my day soon. I don’t feel like the day has truly started until I have had a shower. I’m weird like that. 

While baking, I sipped on an iced coffee with vanilla hemp milk and agave nectar. 

I made Pumpkin Raisins Muffins this morning, which ended up becoming a vegan recipe since we were all out of eggs. The muffins came out great– soft, moist, a little spicy (nutmeg) and very fall-y! 

Vegan Pumpkin Raisins Muffins

Makes 6 

Ingredients:

1/2 cup canned pumpkin

1/2 cup whole wheat flour

1/4 cup all purpose (white) flour

1 tsp canola oil

1 tbsp brown sugar

3/4 cup vanilla hemp milk

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/4 cup raisins

Directions:

For breakfast, I had 3 muffins with a pad of Smart Balance and a juicy pink grapefruit. 

All sorts of stuff on today’s agenda– studying, Best Buy, visiting our friends in Southie, autumn beer drinking. Time to get moving! Enjoy your Saturday!