This is a small and quick batch, about 15 mini muffins. For larger batches, you can easily double or triple the recipe but keep your wet and dry ingredients separate, as usual.


In the fall, pumpkin is everywhere! And Korea is no different. Ok, they might not be quite as crazy as us Americans with the pumpkin-spice-everything, but it certainly wasn’t hard to find. I had bought a huge packet of the ubiquitous fall gourd and went nuts making as many autumnally (is that a word?) yummy dishes as I could!

Preheat oven to 350F / 180C.

1/2 cup milk of choice
3 tbsp olive oil
1 cup whole wheat pastry flour
1/3 cup organic cane sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup mashed or pureed pumpkin
*Blend just until batter has no lumps.  Evenly distribute into mini muffins tins.  Bake for about 20 minutes, or until they pass the clean toothpick test.

Topping Option #1:
Sprinkle with organic cane sugar and cinnamon before baking for a sweet and crunchy top.

Topping Option #2:
After muffins are baked and cooled, top with cream cheese frosting for a rich and creamy kick.

2 oz. cream cheese (vegan or one with vegetarian rennet)
2 oz. coconut oil
1/2 cup powdered sugar (see video on how to make your own in 10 seconds!)
Splash vanilla
*Beat, whisk, or mash with fork until creamy