I just looked at the calendar and realized Thanksgiving is a week away!
I love my Bourbon Pecan Pie, but that is loaded with liquor and sugar. Not the best for the little ones.
We are not the biggest fans of pumpkin pie, but these Pumpkin Spice Mini Muffins are a perfect dessert for the children. I created this recipe last year for Alexander’s Pre-K Thanksgiving celebration and they were devoured. I topped them with Maple Icing (recipe to follow next).
I used my original pumpkin bread recipe, but changed the butter to canola oil, took out all the granulated sugar, and replaced some of the all purpose flour with Sorghum flour to increase the nutritional value. Sorghum flour is high in protein, antioxidants and dietary fiber.
Enjoy!
Avec Amour, Victoria and Alexander
Pumpkin Spice Mini Muffins
Yield – 36 Mini Muffins
1 Cup Pumpkin Puree
2 Eggs, large
1/2 Cup + 3 Tablespoons Canola Oil
3/4 Cup Light Brown Sugar, packed
1 Cups All Purpose Flour
1/4 Cup Sorghum Flour*
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Allspice
1/8 teaspoon Ground Nutmeg
1. Pre-heat oven to 350 degrees. Whisk together puree, eggs, oil and sugar in large mixing bowl.
2. Stir together dry ingredients.
3. Stir dry ingredients into puree mixture until combined.
Line mini muffin tin with papers and fill 3/4 full. Bake for 10 – 12 minutes.
Cool and decorate with Maple Icing.
* If you don’t have sorghum flour, just use 1 1/4 Cups All Purpose Flour.
Remember when baking in the kitchen with children have fun and extra ingredients on hand.
Ingredients
- 1 Cup Pumpkin Puree
- 2 Eggs, large
- 1/2 Cup + 3 Tablespoons Canola Oil
- 3/4 Cup Light Brown Sugar, packed
- 1 Cups All Purpose Flour
- 1/4 Cup Sorghum Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 1/8 teaspoon Ground Nutmeg
Instructions
- Pre-heat oven to 350 degrees. Whisk together puree, eggs, oil and sugar in large mixing bowl.
- Stir together dry ingredients.
- Stir dry ingredients into puree mixture until combined. Line mini muffin tin with papers and fill 3/4 full. Bake for 10 - 12 minutes. Cool and decorate with Maple Icing
