The Spice Muffin Beginnings
These vegan spice muffins have been a staple at our house for many years. They go so far back that they could’ve been the OG of the pumpkin spice craze of our current times.
When researching, I came across a Reddit post that showed a 1939 recipe for spice muffins in a Minneapolis Newspaper. Spice muffins came around during the Depression Era. They go pretty far back!
And while we’re on the subject of Depression Era recipes, many cakes, quick breads, muffins, and other recipes from that time contained no eggs, butter, milk, or any animal products. Try our chocolate snack cake based on the original Depression/Wacky Cake, with chocolate chips added to “modernize” it.
So when people say they don’t like vegan food, they’re not taking into account all the foods we (as a society) have been eating for a long time that were already vegan.
This vegan spice muffin recipe has simple ingredients and is easy to make, just like those. It’s a delicious recipe from the past that is good to this day.
The Spice Muffins of Today
Today, it’s nearly impossible to pass a coffee shop, a grocery store, a candle shop, a soap shop, or a TV commercial without the word ‘pumpkin spice’ being thrown around earlier and earlier before the actual Fall Season. And as commercialized as it’s become, I’m all in for the spicy season foods and feels!
But there’s no pumpkin in pumpkin spice! It’s the spices used in the pie that are customarily featured in all things “pumpkin-spiced.” If you’re interested in the spicy history, check out this post from the Food Historian.
All the Autumnal Spiciness
This muffin recipe has a warm blend of cinnamon, nutmeg, cloves, and allspice. (No ginger though, but you could probably add it in if you prefer!)
It also has raisins, walnuts, and a brown sugar topping that takes it to the next level.
You will not miss any eggs or dairy that you normally find in a muffin recipe, I promise!
Let’s warm up with the spicy photos!
NEXT- optional brown sugar frosting:
These beauties are on their way to a football party! Go Team!!
But any reason is good to make spice muffins!
Vegan Spice Muffins
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit
- Combine the raisins with the 1 cup of water in a small saucepan and bring to a simmer for 10 minutes. Set aside. (Do Not Drain)
- Mix the ground flax meal with the 3 tablespoons of water in a small bowl. Set aside.
- Cream the shortening and the sugar until well blended.
- Add the flax mix and the raisins with their water to the creamed mixture.
- Combine the dry ingredients. (flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.)
- Add the dry ingredients to the creamed mixture.
- Stir in chopped walnuts.
- Divide the batter amongst a greased (or lined with cupcake papers) 12-cup muffin tin.
- Bake in a preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out dry.
- Cool for 3-5 minutes, then remove the muffins from the hot tin and continue to cool on a wire rack.
- Combine brown sugar, non-dairy milk, or cream, and salt in a saucepan.
- Bring to a boil over low to medium heat, stirring until smooth.
- Remove from heat and stir in vegan butter and vanilla. Cool slightly.
- Add the powdered sugar and beat until it's smooth.
- Drizzle the frosting on the cooled muffins and top with chopped nuts.
