This recipe is a modification of a combination of two recipes from different cookbooks by the same person. (How’s that for complicated?) Isa Chandra Moscowitz wrote both Veganomiconand Vegan with a Vengeance, and includes recipes for pumpkin muffins and a pumpkin streusel cake in her books. And then I had to make a few more changes… Anyway, I’m not a vegan, but I didn’t have any eggs when I wanted to make a pumpkin treat. I’m happy to report, with all that wonderful moist pumpkin in the batter, you don’t miss the eggs a bit!
The roasted walnut oil I’m referring to here really makes the flavor nutty and rich and wonderful—I like to use Loriva brand, which I can find in my grocery store. But this recipe will still be yummy with canola oil.
¼ cup all-purpose flour
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 tablespoons roasted walnut oil (or canola oil)
1 cup chopped walnuts (medium-fine)
1 (15-ounce) can of pureed pumpkin, or 2 cups fresh pumpkin puree (don’t use pumpkin pie mix)
¾ cups soy milk or regular milk
½ cup canola oil (I like to use about ¼ cup roasted walnut oil and ¼ cup canola oil, but all canola is fine, too)
1 cup granulated sugar
3 tablespoons light molasses (not blackstrap)
2 teaspoons vanilla
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
½ teaspoon ground allspice
1/8 teaspoon ground cloves
1. Preheat the oven to 350 degrees. Line two muffin tins with 16 to 18 paper cupcake liners. If you like, spray the liners lightly with cooking spray, just to make sure they come out of their papers easily.
2. In a small bowl, mix the streusel ingredients together with a fork until all is moistened with the oil.
3. In a large mixing bowl, combine the pumpkin, milk, oil, granulated sugar, molasses, and vanilla. Mix well.
4. In a medium bowl, combine the dry ingredients with a dry whisk, to mix all the spices thoroughly into the flour.
5. Dump the dry ingredients into the wet ingredients and fold together gently with a rubber spatula. Don’t overmix here, but keep folding until no more streaks of flour show up.
6. Scoop the batter into the cupcake cups, about 2/3 full. Don’t overfill them, because they do rise quite a bit. Sprinkle a spoonful of the streusel topping over each cupcake.
7. Bake for about 20 minutes, until the walnut topping is golden brown, and more importantly, a toothpick inserted in the center of a cupcake comes out clean.
8. Remove from the oven and let cool for 5 minutes in the muffin tin. Then remove each cupcake to a cooling rack until completely cool. If you eat these while they are still warm, they are too moist and gooey, but they are perfect when they cool completely.