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 powder.
I found the muffins to be a little too sweet to my liking. I think the next time I make it I will reduce the sugar quantity by ¼cup. I should have smoothed the tops of the muffins before baking, they turned out a little rustic looking 🙂
True to it’s name these muffins turned out fluffy, moist and had a very cake like texture. Both my 6 year old and the 14month old loved these. I had them for breakfast and for snack and for dessert after dinner 🙂 They are that good…
Recipe adapted from here.
Pumpkin Cake Muffins
- 1/3 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
- Preheat oven to 350°F. Spray standard size muffin tin with cooking spray or line them with cupcake liners.
- In a mixing bowl, combine oil, sugar, eggs (or egg replacer mixture), pumpkin puree, spices, salt and baking powder. Mix until smooth.
- Add the flour and mix until just combined. Do not overmix.
- 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.
- Remove onto a cooling rack and cool completely.