Hey folks! This is a remix of the (gigantic) Warm Spicy Pumpkin Bread recipe that started this blog almost exactly a year ago. I cut it in half, pared down the ingredient list, and baked it in teeny tiny muffin tins. They're tasty little muffins, low in oil and not too much sugar, though I suspect the sugar could be cut down to 3/4 or even 1/2 a cup. Next time. The motivation for making these was a Spooky Eyeball Mini Cupcake recipe from VegNews. I wanted to make some spooky eyeball treats for a Halloween party tonight, but didn't want to put it on top of sugary white cupcakes. Photos below... Enjoy!
Makes about 3 dozen mini muffins
3 cups whole wheat pastry flour (or a mix of flours)
2 t baking powder
1 t baking soda
1 t salt
1 T cinnamon
1/2 t nutmeg
1 T ginger
1 cup plant milk – soy, nut, oat, whatever you like
1 T cider vinegar
2 cups pumpkin (or butternut squash) puree
2 T oil
1 tsp vanilla
1 scant cup light brown sugar
- Preheat oven to 350 and prepare baking pan.
- In a medium bowl, whisk together the dry ingredients.
- In another medium bowl whisk together the wet ingredients (plus sugar).
- Pour the wet ingredients into the dry and stir just until incorporated.
- Fill muffin tins 2/3 full and bake for 10-14 minutes - until they're done! (You know the drill - until a toothpick inserted into the centre comes out dry.
- Allow to cool in tins for about a minute, then remove so that they don't steam in the pan.
Now if you want to get spooky, follow the frosting recipe found here. Rather than a piping bag, which I don't have, I snipped off the corner of zip lock bag and used that.