The following article was written by Keegan Baur.
Ready for the pumpkin
parade? If you're like me, pumpkin is currently the must-have ingredient for almost
every dish you make. Pumpkin-stuffed ravioli, pumpkin smoothies, pumpkin
hummus, pumpkin-cinnamon rolls—they're all on my to-do list for October. I
recently picked up an assortment of mini-pumpkins from the grocery store, in
addition to jack-o-lantern
lights, garlands of colorful artificial leaves, and autumn-inspired scented
oils for my apartment. Can you tell that fall is, by far, my favorite season?
This past weekend, I
relaxed in my newly decked-out home, while watching You've Got Mail and savoring some delicious pumpkin muffins that I adapted from PETA's recipe database. Figuring that everything tastes better with frosting, I also whipped
up a cream cheese frosting to go along with the muffins—but I was surprised to
find that I prefer them without. Leaving the muffins as is truly lets the star
ingredient—pumpkin, of course!—shine through. I'll let you decide which version
you prefer. Either way, these babies are so good, when you taste one you'll
think you've died and gone to pumpkin heaven.
cups all-purpose flour1
Tbsp. baking powder1/2
tsp. baking soda1
1/4 cups sugar1/2
tsp. allspice1 1/4
cups puréed pumpkin1/2
cup nondairy milk (I use almond milk)1/3
cup vegetable oil2
Tbsp. molasses or maple syrup
Variation: Add a cup of
chopped nuts, dried fruit, or vegan chocolate chips to the batter.
Makes 12 muffins
Cream Cheese Frosting
cup vegan margarine, softened1/4
cup vegan cream cheese, softened2
cups confectioners' sugar1
tsp. vanilla extract
fall, everybody! What recipes—new experiments or old favorites—are you excited
to make this season?
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.