Wednesday, October 31, 2012

Pumpkin Mini Muffins (with spooky Halloween option)



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!



INGREDIENTS
Makes about 3 dozen mini muffins

DRY
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

WET
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.  


Happy Halloween!  

1 comment:

  1. Lacey, they look good - not sure about the spooky option! Thanks for adding them to the collection. Cheers

    ReplyDelete