Pumpkin Cake Muffins

Recipe by Cook's Hideout

I wanted to use up some of the pumpkin puree I had left after making a dessert for Thanksgiving (recipe for Individual no-bake pumpkin pie coming up soon). I browsed through Pinterest board and found these delicious Pumpkin Cake doughnuts recipe from King Arthur Flour. I don't have a standard size doughnut pan, so I made them into muffins instead. Also since I only had 1cup of pumpkin puree left, I adjusted the quantitiesof the ingredients accordingly. Original recipe had 3 eggs and with my downsizing the recipe I had to use 2 which I comfortably substituted with egg replacer...

Ingredients

• ⅓ cup vegetable oil
• ¾ cup sugar ((increase up to 1cup if you prefer sweeter muffins))
• 2 eggs ((or whisk 2tbsp egg replacer in 6tbsp of water))
• 1 cup pumpkin (puree (canned or homemade))
• 1 tsp pumpkin pie spice ((make your own, recipe here))
• 1 tsp salt
• 1 tsp baking powder
• 1 + 2 cup tbsps All purpose flour

Method

1. Preheat oven to 350°F. Spray standard size muffin tin with cooking spray or line them with cupcake liners.
2. In a mixing bowl, combine oil, sugar, eggs (or egg replacer mixture), pumpkin puree, spices, salt and baking powder. Mix until smooth.
3. Add the flour and mix until just combined. Do not overmix.
4. Fill the prepared muffin tin with the batter, filling each well until ¾th full. Bake in the preheated oven for 23-25 minutes or until a toothpick inserted in the center comes out clean.
5. Remove onto a cooling rack and cool completely.

View the recipe instructions at Cook's Hideout