Tag Archives: bread

Maple Spice Glazed Pumpkin Muffins

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

Few things proclaim that fall has arrived as well as pumpkin! The temperatures haven’t even been that chilly yet, but once that wonderful scent of pumpkin, spices and maple come from the oven and fill the house, I feel inspired to break out my sweaters and boots! Well, maybe after “taste-testing” a muffin…or two.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

I’ve baked more pumpkin bread and muffins than I can tell you, but these are truly the best I’ve ever, ever made! The spices and maple in the glaze are so darn good…I’d eat it with a spoon. But, really, what I love is the texture of these muffins. Tender, moist and delicious!

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

I bake almost exclusively with almond milk. I find that I get a more tender crumb and I love that it’s a healthier, plant-based alternative. Silk Unsweetened Vanilla Almond Milk is my favorite. It lends a slightly nutty vanilla flavor and bakes wonderfully. Silk’s almond milk has no added sugar, allowing me to control the sugar in a recipe, and naturally has no cholesterol.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

So, whether you break out the sweaters or not, make these babies. They are so perfectly delicious and make a great grab-and-go for breakfast, a lunchbox or after-school snack…and maybe even a midnight snack…not that I would know anything about that! ;)

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

Maple Spice Glazed Pumpkin Muffins

1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 cup sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1/2 cup Silk Unsweetened Vanilla Almond Milk
1 cup canned pumpkin
3 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Maple Spice Glaze

1 cup powdered sugar
1 tablespoon pure maple syrup
1 1/2 to 2 tablespoons Silk Unsweetened Vanilla Almond Milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch each of ground nutmeg and ground cloves

Preheat your oven to 350 degrees. Line 12 muffin tins with paper liners.

In a large bowl, combine and whisk together all of the dry ingredients up to and including the spices. Set aside.

In a medium bowl, whisk the eggs a bit, then add the rest of the wet ingredients. Whisk to combine.

Pour the wet ingredients over the dry. Stir to combine, making sure there are no large clumps of flour, but do not over-mix.

Divide the batter between the 12 muffin tins. Bake for 17 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool the muffins in the tins for just about 5 minutes. Cool completely on a wire rack before glazing.

To glaze the muffins, combine all of the glaze ingredients in a small bowl with a whisk. I like to dip the muffins into the glaze, set it on the wire rack to set a bit and then dip again! You can certainly just dip them once if you’d like.

Makes 12 muffins.

Notes:

  • ​Store muffins in an airtight container in the fridge for up to 5 days or freeze to keep longer.

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Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.

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Gazpacho

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

While driving the other day, my daughter and I pulled into a roadside farm stand. There was the sweetest and most adorable older woman proudly arranging her tomatoes. For every basket my eyes landed on, she’d say, “Go ahead and try one!” That sweet lady knows exactly what she’s doing. I walked away with more tomatoes than I knew what to do with! I’m a sucker for sweet face.

I owe her, though. She gave me an excuse to finally make gazpacho. A chilled tomato soup that I could eat every day. I haven’t made it in ages because…well…my family says they don’t like it. I made it anyway.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho has so many variations. I’d eat any one of them. Although, I will say, recipes calling for tomato juice…hmmm…not so much. I’ve interpreted my own idea of gazpacho many times, but this…this is my favorite. This recipe is based on the authentic preparation of gazpacho, but with a twist or two. Authentic Andalusian gazpacho, where it originates, uses bread to give the soup body and subtle flavor. The bread is traditionally soaked with water for about thirty minutes then drained before being processed with the tomatoes. I omit the water and instead, use the juices from the tomato. It’s wonderful, fresh, summery, and filling. I’m in love with this recipe.

And guess what? So is my family.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho

3 to 4 1″ slices of a crusty baguette (See Notes)
2 1/2 pounds tomatoes, cored and cut in half
2 medium cucumbers, peeled, seeded and roughly chopped
1/2 small red onion, roughly chopped
1 clove garlic, peeled and minced
2 1/2 tablespoons red wine vinegar
1/4 teaspoon cumin
1 1/2 teaspoons fine sea salt
1/4 cup extra virgin olive oil

Garnish with…
finely diced avocado
finely diced cucumber
finely diced red onion
grape or cherry tomato slices
a few sprigs of fresh lemon thyme (try regular thyme or basil if you’d like)
freshly ground black pepper
a squeeze of fresh lime
drizzle of extra virgin olive oil

Place the bread slices in a medium bowl topped with a fine mesh sieve. Squeeze the tomato halves over the sieve to remove the seeds and allow the juices to run into the bowl with the bread. Place the tomatoes into the pitcher of your blender as you work. Press the seeds and any pulp through the sieve using a rubber spatula or your hands. Allow the bread to soak in the tomato juice for about 20 to 30 minutes.

In two or more batches, process the tomatoes, the bread and the rest of the ingredients in the blender on its highest speed until smooth. Pour each batch into a large serving bowl. Once done, use a whisk to bring it all together. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Serve in chilled bowls and garnish with your favorites!

Serves 4

Adapted from Gazpacho Andaluz | Saveur

Notes

  • Use your favorite crusty baguette. I love using a sourdough. Its tartness just complements this perfectly.
  • Traditionally, the crust is removed from the bread before soaking. I like to use the crust. I think it adds body and flavor.
  • Serve this as a light dinner or serve it as an appetizer in shot glasses with some colorful garnishes!
    Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup