'tis the season to bake!! i don't know about you, but i've been in a baking flurry ever since the calendar read november 1st. and i have no complaints or regrets for my recent convection obsession (and i don't think the husband does either!). i found a great recipe from one of my fave bloggers - roost - for butternut squash bouchons (which, if you didn't know, are sort of like muffins but a little taller and a little skinnier) but i don't have little bouchon baking cups so i just used a good ol' fashioned muffin pan... they turned out great and i was immediately inspired to make some pumpkin bouchons (or muffins... i just like using the word bouchon as much as possible!) so i changed up the recipe a little bit and am completely happy with the results!
i feel like i should warn you fellow sweet-toothers: these are not cupcakes, they are not super sweet, nor will they leave you feeling guilty after partaking... you'll notice the recipe doesn't call for butter or oil, or cups upon cups of sugar! so, if you'd rather have something more decadent for dessert, you could save these for fall mornings paired with your morning cup of caffeine . :)
recipe
2 1/2 cups of GF flour {i'm sure normal flour would work fine too}
2 cups of pumpkin
1/2 cup of applesauce
1/4 cup of honey
1/3 cup of brown sugar
2 eggs
1 tsp. pumpkin pie spice
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
chopped walnuts + raw sugar for sprinkling {optional}
{makes 16 bouchon muffins}
- preheat oven to 350 degrees.
- whisk dry ingredients together {flour, spices, salt, baking soda}.
- add the other ingredients and stir until combined.
- drop into parchment paper lined muffin pan.
- sprinkle with chopped walnuts + raw sugar {optional... but highly recommended!}
- bake for 30-35 minutes
- enjoy!
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