Fold in apples and walnuts. Pour batter into prepared pan and sprinkle with streusel topping. Bake for 50 to 55 minutes or until an inserted toothpick comes out clean. Cool before releasing from pan.


Vegan Pumpkin


Spice Muffins These lightly sweetened, butter-free muffins evoke the scents and tastes of the holidays. With fewer carbs and calories than regular sugar, the concen- trated fruit-juice reduction also adds moistness; look for all-natural options, such as Wax Orchards’ Fruit Sweet.


Yields 16 servings (145 calories per serving)


1 cup all-purpose flour 1 cup whole-wheat pastry flour 1 tsp baking soda ½ tsp salt ½ tsp ground nutmeg 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground allspice


cup fruit-juice reduction (or light agave nectar) ½ cup canola oil ¼ cup coconut milk ½ cup unsweetened coconut, shredded 1 cup walnuts, chopped and toasted ¾ cup dried cranberries


1 cup pumpkin purée 2


/3


Preheat oven to 350° F. Line a 12-cup muffin tin with baking cups.


Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger and allspice in a bowl. In a separate bowl, mix


together pumpkin purée, fruit-juice reduction or agave, oil and coconut milk. Stir wet mixture into dry until just incorporated (do not overmix). Fold in coconut, walnuts and dried cranberries.


Divide batter evenly among muffin tins. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean.


Healthy Red


Velvet Cupcakes These moist cupcakes use spelt flour for a lighter texture, more protein and fewer calories than wheat flour. Avoid artificial colors by using vegetable-based food coloring, or make your own.


Yields 8 to 10 servings (352 calories per serving)


Cupcakes


1½ cups white spelt flour 1 tsp baking powder ¼ tsp salt 1 Tbsp unsweet- ened cocoa powder (not Dutch-processed) ½ cup natural cane sugar ½ cup melted coconut oil (or safflower oil) 2 eggs at room temperature ¾ cup buttermilk at room temperature 2 tsp vanilla extract 2 tsp lemon juice 3 tsp natural red food coloring


Agave Cream-Cheese Frosting 8 oz Neufchâtel (reduced-fat) cream cheese at room temperature


3 Tbsp plus 1 tsp agave nectar 1 tsp vanilla extract 2 tsp cornstarch


Preheat oven to 350° F. Line a muffin tin with 8 to 10 cupcake liners or coat with cooking spray.


Place flour, baking powder and salt in a medium bowl. Sift cocoa powder into the bowl. Whisk until well blended.


Place sugar, oil and eggs in a separate large bowl. Whisk until smooth. Add buttermilk, vanilla, lemon juice and food coloring. Whisk lightly until combined.


Add dry ingredients to wet ingredi- ents and stir just until mixture comes together. Do not overmix.


Gently spoon batter into muffin cups. Bake 10 minutes and test with a toothpick. If it doesn’t come out


clean, turn pans and bake another 3 to 5 minutes or until a toothpick comes out clean. Cool on rack for 2 minutes. Remove from pan and cool completely before frosting. (Or store in an airtight contain- er until ready to frost. Do not refriger- ate, which dries them out.)


Beat cream cheese, agave and vanilla together. Sift cornstarch over mixture and blend until smooth. Frost cupcakes just before serving.


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