Pumpkin loaf or muffins
Makes 30 muffins from 1 pack
I never need a seasonal excuse to eat something flavored with pumpkin & warm spices.
The puree creates a tender muffin & like bananas & applesauce is a friend to gluten free & vegan baking.
It helps keeps these delicious muffins moist for 2 days after baking so perfect for school lunches.
One full bag makes 30 muffins!
Recipe: Makes 10 muffins (1/3 pack)
Ingredients:
255 g Gusto Cake & Waffle mix (1/3 pack)
1/3 cup melted coconut oil, melted butter or olive oil*
2 tbsp brown sugar
1/2 cup maple syrup or honey
2 eggs, at room temperature or alternative**
1 cup pumpkin purée
1/4 cup milk of choice
1 tsp apple cider vinegar, white vinegar or lemon juice
1 teaspoon vanilla extract
2 tsp pumpkin spice (recipe for homemade below)
*for a lighter fluffier muffin use only 1/4 cup oil.
**Bob’s Red Mill or Just Egg to the rescue here for egg-free
Homemade pumpkin spice blend:
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or allspice
Directions:
Preheat oven to 425°F degrees Fahrenheit .
Line muffin pan with 10 paper liners.
In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend & vanilla extract.
Add the flour & mix with a large spatula. If you’d like to add nuts, chocolate or dried fruit, fold them in.
Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a little brown or coconut sugar & seeds or nuts if desired.
Bake muffins for 5 minutes at 425° F and immediately reduce heat, without opening the oven door, to 325°F. Bake a further 18-20 minutes, or until a toothpick inserted into a muffin comes out clean.
Allow to cool, serve as is or top with vanilla cream cheese icing.
