Nothing calls to us on a cold fall morning like a fresh baked muffin straight out of the oven. If you are as crazy about all things pumpkin as we are here at The Chalkboard, then the mere sight of this recipe has you fantasizing about every detail of its consumption – ideally, slathered with coconut butter and paired with fresh almond milk.
Created by Erin, the masterful vegetarian chef and brilliant photographer behind Naturally Ella, this beautiful fall recipe is the perfect example of what great food bloggers do best: sensualize the touch, feel, and taste of a home cooked meal. Focusing on seasonal cooking, every sumptuous recipe Erin whips up boasts the flavors and ingenuity of vegetarian cuisine, like the walnut oil in these muffins. Here’s Erin…
The slight chill in the air of fall always drives me back to turning on the stove. During the summer months, baking is scarce as I’m usually in the mood for fresh produce and light meals. Yet when the temperatures hit below 60˚, scones, muffins, and cinnamon rolls are all I can think about. These muffins are hearty and packed with so much fall goodness. If pistachios aren’t a flavor you like, try grinding almonds or pecans instead.
Pumpkin Pistachio Muffins
1/3 cup walnut oil
Preheat oven to 350 degrees and line a 12-muffin tin with liners or individual squares of parchment paper.