My tastebuds and I are ready for autumn. Bring on the pumpkin and all the spices! So I’m going to slooooowly ease us towards the fall season with this recipe. The first day of fall is September 22, which is only a few weeks away so, like, basically we’re already there.
Which means cinnamon spice muffins are allowed. Plus they’ll make your house smell AMAZING while baking.
So there. Glad we cleared that up.
These muffins began with the original intention of being cupcakes, but the texture turned out to be a teensy bit more on the muffin side of the spectrum. But I was totally fine with that because if we call them muffins, then we can eat them for breakfast and not just as dessert.
Despite being called muffins and having half the flour as whole wheat, these still have a light and fluffy quality. No one wants a dry, dense muffin. I am definitely all about healthy eating, but I draw the line at yucky baked goods. By using 1/2 all-purpose flour + 1/2 whole wheat pastry flour, you still keep the desired lighter consistency but also get some of the whole grain nutrition benefits.
The cashew butter icing is super simple to make and nicely compliments the spices in the muffins. You don’t have to add it, the muffins are yummy on their own, but I highly recommend it. It really does add that extra flavor dimension that makes the muffins even tastier! You will have a little bit of the icing left over, but there’s nothing wrong with that because there are all kinds of things that could benefit from a drizzle of that goodness! Right now I’m thinking oatmeal would be pretty sassy with some cashew butter icing…
Just be aware that the icing will be pretty sticky and thick. I used a bag to pipe the icing onto the muffins which allows for good control, plus you can easily seal up the end and save the leftovers for your oatmeal.
I get a little nervous having Mr. So Much Yum taste test recipes that include wild things like whole wheat pastry flour and cashew butter, but he gave an enthusiastic approval for these muffins! But I guess I shouldn’t have been so surprised. I mean, come on, everything is yummy when cashew butter is involved.
- 1 cup unsweetened soymilk
- 1 tsp apple cider vinegar
- ¾ cup whole wheat pastry flour
- ¾ cup unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ ground nutmeg
- ⅛ ground cloves
- ¾ cup granulated sugar
- ¼ cup canola oil
- 1 tsp pure vanilla extract
- ½ cup cashew butter
- 1 cup confectioners’ sugar
- 3 Tbsp unsweetened soymilk
- 1 tsp vanilla
- Preheat oven to 350°F. Line a 12-count muffin pan with paper liners, set aside.
- In a small bowl combine the soymilk and vinegar, give a little stir, then set aside for 10 minutes to curdle.
- In a large bowl sift together all muffin ingredients except sugar, oil and vanilla extract (whole wheat pastry flour through cloves).
- In a small bowl whisk together the sugar, oil and vanilla extract. Add to dry mixture and gently stir with a large spoon until no large lumps remain; don’t get too carried away, you don’t want to over-stir. Some smaller lumps are fine.
- Fill muffin tins ⅔-¾ way full. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean. Let muffins cool completely before icing.
- To make the icing: Using an electric mixer fitted with the paddle attachment, mix all icing ingredients on medium speed until fully combined. The icing will be very thick and sticky. Pipe/drizzle on muffins as desired; you will likely have some icing left over. Optional: Sprinkle tops with chopped cashews.
- Leftover muffins can be sealed in an airtight container and stored at room temperature for up to 1 week.