bigfoodie daddy was awesome enough to bring me home a copy of the october issue of Bon Appetit. there are a ton of wonderful recipes and i've already made a few, however the spiced pumpkin layer cake turned out to be the best. i really deconstructed this cake though and made it into muffins as opposed to cake and greatly reduced the sugar. i also didn't top with frosting since muffins in the morning with frosting is not our thang.
these muffins will be stockpiled as one of those fall back muffins since they were so moist and pumpkiny. littlefoodie had a lot to say about them but his little mug was packed full of pumpkin goodness. i am sure the original is just as amazing and maybe for a get together i'd be willing but this version is pretty darn untouchable.
2 1/2 cups organic whole wheat pastry flour
1/2 cup organic oats
2 tsp aluminum-free baking powder
1 tsp baking soda
1 tbl cinnamon
2 tsp ground ginger
1/4 tsp cloves
1/2 tsp nutmeg
1 tsp salt
3/4 cup organic natural cane sugar
1/2 cup packed organic natural brown sugar
1 cup unsweetened organic applesauce
4 lg organic eggs (subsitute with egg replacer for a vegan muffin)
2 cup organic pumpkin puree (i used fresh but the tj's organic canned is pretty good)
1 tbl pure natural vanilla extract
2 tsp mincd orange zest
3/4 cup organic unsweetened coconut
preheat oven to 350F. line muffin tins with unbleached liners (avoid those white bleached out ones!) or grease the tins.
sift flour thru salt in med bowl.
beat sugar and brown sugar with applesauce to combine in mixer. add in eggs one at a time. pour in pumpkin, vanilla and orange peel. combine well. add flour and beat JUST until combined. fold in coconut. pour into muffin pan.
bake 25 min or until done. remove and cool. eat. (we topped with little candy pumpkins for cuteness.