Vegan Practically

Where I live we have a weather phenomenon called “Lake Effect Snow.” When the conditions are right over Lake Huron, it can create snowstorm havoc all the way inland to London, Ontario. Such was the case yesterday, when we had zero visibility snow squalls and accumulations between 30-60cm through the course of the day.

Something about snow-days screams “BAKING!” to me. Lots of baked goods are comforting, but it’s hard to compete with muffins for a combination of comfort, simplicity, and deliciousness. Pumpkin and pumpkin spice are very much a late-fall into winter flavour. And when it comes to vegan baking, wet things like pumpkin or mashed banana take you a long way on the moisture/texture front.

Nora came through again, with her 1 Bowl Vegan Pumpkin Muffins recipe. I like this recipe because there are no unusual ingredients. Anyone who bakes is bound to find what they need in their pantry and spice drawer (other than perhaps the pumpkin purée, but at this time of year even that might not require a special trip). I like that she gives the quantities of the different spices rather than calling for “pumpkin spice,” which is just a mix of cinnamon, nutmeg, ginger, and cloves anyway. And who’s going to complain about a baking recipe that only needs one mixing bowl? Not me.

Maybe I could have baked them a tad longer. Mine seemed a bit dense, though flavourful and moist (can we say still use the word “moist” if we limit it to talking about baking?). Regardless, it’s a keeper of a recipe, with enough left over to freeze for another day.

Stay warm and Bon Appétit!