Peeps, I’ve decided to succumb to the cultural obsession with pumpkin everything. I’ve also decided that you need more stud muffins in your life, and don’t we all? Thus, I bring you my Pumpkin Stud Muffins. You’ll find this recipe called “Blueberry Stud Muffins” in my cookbook. Why did I call it that when I know full well that people go absolutely gaga for pumpkin anything? I have no idea. I must have been resisting conventional pumpkin marketing techniques as a way of sticking my middle finger up the patriarchal consumerist machine. But I digress.
Now I say fine, have it! Have all the pumpkin you want. I give up. And I give in. Pumpkin stud muffins are here to stay.
Pumpkin Stud Muffins
Yields 12 muffins
These delicately spiced pumpkin muffins are studded with dried blueberries. I encourage you to feed them to your personal entourage of stud muffins as part of a bountiful breakfast or midday snack. Try these muffins with a schmear of Coconutty Cream Cheese [the recipe can be found in my cookbook] for an especially luscious stud-muffin experience, something I’m always up for.
2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 cup pumpkin purée
½ cup maple syrup
½ cup vanilla nondairy yogurt
⅓ cup canola oil
¼ cup sugar
1 teaspoon vanilla extract
½ cup dried blueberries
Preheat the oven to 350 degrees F. Lightly oil a twelve-cup muffin tin or line it with paper stud-muffin cups.
Put the flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, and ginger in a medium bowl. Stir with a dry whisk until well combined.
Put the pumpkin purée, maple syrup, nondairy yogurt, oil, sugar, and vanilla extract in a large bowl. Stir with a whisk until well combined.
Add the dry mixture to the wet mixture and stir to combine. Fold in the blueberries.
Pour the batter into the prepared muffin cups, filling each cup completely.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest in the muffin tin for about 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Blueberry Stud Muffins will stay fresh for up to 1 week when stored in a tightly sealed container in the refrigerator. Your personal entourage of stud muffins will stay fresh as long as they wear a good cruelty-free deodorant and bathe at least once a day. I’m prepared to assist with the bathing.
Per muffin: 209 calories, 3 g protein, 7 g fat (1 g sat), 35 g carbohydrates, 163 mg sodium, 122 mg calcium, 4 g fiber
Pumpkin-Raisin Stud Muffins: Imagine that you just ran out of dried blueberries but are dying for some hot stud-muffin action. Simply substitute the dried blueberries with ½ cup of raisins. Problem deliciously solved.
Chocolate Stud Muffins: What? You’ve never had a chocolate stud-muffin experience? Oh, darling, you’re missing out! Substitute the dried blueberries with ½ cup of nondairy semisweet chocolate chips and cross “chocolate stud-muffin experience” off your bucket list.