Pumpkin Stout Muffins
I’m going for a record here – three recipes in a row using some kind of beer! I’m not really sure where this is going – will I become the vegan-friendly beer chef? Haha. One thing is for sure, if you are a vegan, and you bake these incredible Pumpkin Stout Muffins, there will soon be a whole lot of vegan-friendly people inviting themselves over to your place for dessert!
My middle brother (you know, the troublemaker of the family) used to work for a beer importer who imported British and European beer into New York City. Like him I have pretty much always loved a good beer. And we both have blogs. Unlike him, I’m vegan. Still, 2 years ago, not even a month after I decided to become vegan after some 20+ years as a vegetarian, he created this vegan recipe for pumpkin muffins, using a strong, imperial stout. Now that, is brotherly love.
I’ve adapted the recipe here and there, but it’s pretty much his. Apart from the amount of glazing apparently. After showing him some photos from the first batch I made he replied, “Have some muffins with that glaze, why don’t ya?!” Haha, come on, who doesn’t like frosting?!?! So, when you get to the glazing part of the recipe, you should maybe plan on using jussssstttt a little bit more stout/powdered sugar if you want to get the same results that I did!
A quick word on some of the ingredients. Pumpkin – if like me you do a lot of cooking, you won’t mind roasting and pureeing fresh pumpkin for this recipe. If, however, you are not ready to take that step it’s fine, of course, to use canned pumpkin puree. There is a note at the bottom with more info on that. The stout – Be careful, stouts are notorious for NOT being vegan-friendly. Guinness are soon changing their evil ways, but not yet. I always suggest double-checking your booze with Barnivore. The “egg” – I like to try new things and my latest favorite for baking is No Egg + aquafaba (chickpea brine). Powdered egg replacers like No Egg and Ener-G call on you to about a tablespoon of water to their mixes, in order to replace one egg. Since I am a big fan of chickpeas I always have some aquafaba on hand. This liquid, obtained from cans of chickpeas, has characteristics that are very similar to egg whites. So, I’ve been using that instead of water lately – with great results!
There’s less than a week until Halloween, don’t be afraid to wait until November to make these. Pumpkin prices seem to drop quite a bit (at least around here) right after Halloween and cranberries always seem to bring Thanksgiving to mind. The important thing is that you make these Pumpkin Stout Muffins, and ,of course, that you cover them in that rich ‘n’ creamy glaze!
- 1¾ cups (4 dl) – all-purpose flour
- 1 tsp (5 ml) – baking powder
- ¼ tsp (1.25 ml) – baking soda
- 1 tsp (5 ml – salt
- 1 tsp (5 ml) – cinnamon
- ½ tsp (2.5 ml) – ground cloves
- ¼ tsp (1.25 ml) – nutmeg
- 1 cup (2.4 dl) – coconut sugar
- ⅓ cup (.8 dl) – brown sugar
- 3 oz (85 gm) – vegan margarine
- 2 tsps (10 ml) – “No Egg” egg replacer + 2 Tbsps. (30 ml) – aquafaba or water*
- 8 oz (225 grams) – pumpkin puree**
- 4 fl oz (120 ml) – vegan-friendly stout
- 1 cup (2.4 dl) – dried cranberries Glaze
- 1 cup (2.4 dl) – powdered (confectioner’s) sugar
- 1 Tbsp (30 ml) – vegan-friendly stout
- Optional: dried cranberries for topping/decoration
- Preheat your oven to 350 F (175 C).
- Add the first seven dry ingredients to a medium bowl and mix.
- In a large bowl, beat the granulated sugar, brown sugar and vegan margarine until creamy. Next, add the egg replacer and aquafaba/water mixture, stout and pumpkin puree.
- Gradually add the dry ingredients, stirring to mix. Add the cranberries and stir gently.
- Pour the batter into greased muffin pans or use muffin cups/papers, and bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and let cool on a wire rack.
- Pour the stout into a bowl.
- Gradually add the powdered sugar, while stirring.
- The glaze should be smooth, and thin enough so that you can pour it onto the muffins. Add more sugar/stout as necessary to adjust the consistency.
- Pour or spoon the glaze onto the muffins, and if desired, press a few cranberries on top before the glaze becomes firm.
*A store-bought can of pumpkin/pumpkin puree is ca 15 oz. (440 grams). To use fresh pumpkin, roast the pumpkin in the oven for about 45 mins at 350 F (175 C), remove from oven, carefully peel away the skin and puree in a blender or food processor.
**Use any type of vegan replacement for 1 large egg – flax seeds + water, applesauce, etc.
Recipe slightly adapted from Food Loves Beer