I was at Café Gratitude and saw a special Carrot Spice milkshake on their menu. I asked about the “spice”, and before the waitress could utter the second syllable of “cardamom”, I demanded she pour the milkshake into my waiting gullet.
The shake ended up being a simple mixture of carrot juice, coconut vanilla ice cream, and the spices you typically find in pumpkin pie seasoning – but it tasted like AMAZING FALL PUMPKIN EXPLOSION! I think it was the spices that fooled my taste buds, but as I chugged the thing in record time it really set in how well those orange and yellow starches work together. Carrots, squash, pumpkin…fall truly is the best season of all.
To honor the Best Milkshake Ever, I found a recipe for vegan pumpkin-carrot muffins on This Marvelous Life. I made them once in fall and loved them so much that I now make them every season. They’re perfect for any time of year!
I usually make these muffins vegan (using flax seed in place of an egg) but they’re great with eggs and real milk, too. Sometimes I make them as muffins and then frost a few to magically transform them into cupcakes (fancy, I know). Any frosting is great but I especially love the cream cheese variety (here’s one recipe, and a vegan variation). You won’t be let down, either way!
- 1 cup pureed, canned pumpkin
- ½ cup grated carrot
- 2 tbsp ground flax seed mixed with 3 tbsp water (used as an egg replacer – you can also just use an egg if you prefer)
- 2 tbsp applesauce
- 1 tbsp coconut oil (or canola oil)
- ½ cup brown sugar
- ½ cup almond milk with 1 tbsp apple cider vinegar or white vinegar mixed in (makes vegan buttermilk – you can just use milk or regular buttermilk too)
- 1 ¼ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- In a large bowl, mix together the wet ingredients.
- In a small bowl, mix the wet ingredients.
- Gradually add the wet ingredients to the dry mix and stir until well combined.
- Pour batter into lined muffin pan.
- Bake at 350 degrees for 30 minutes or until golden brown and a toothpick comes out clean.
Time: About 1 hour / Servings: 12 muffins
By Melissa Aquino