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.