1cuppumpkin puréeI made my own by steaming butternut pumpkin
3/4cupunsweetened vanilla almond milk
1cupdate paste *see note at the bottom*
2eggs
1/2tspbaking powder
1tspbi carb soda
2cupswholemeal plain flour
2tsppumpkin pie spice *see note below for alternative*
1tspcinnamon
1tspvanilla extract
1/2tspsalt
Instructions
Preheat your oven to 160c fan forced.
In a bowl combine pumpkin purée, almond milk, date paste, and eggs and whisk,
Add the rest of the ingredients and mix through with a spatula
Pour batter (1 heaped tablespoon) into mini muffin cases and cook for 15 mins, or until skewer comes out clean. Don’t over cook.
Note if you don’t have pumpkin spice mix make your own with : 1/4 tsp ground cloves, 1 tsp ground cinnamon, 1tsp ground allspice, 1/4 tsp nutmeg
Notes
Note: to make date paste, add 1 cup of pitted medjool dates (approx 10) to a blender with 1/2 cup (add more water if needed) boiling water from a kettle and blend into a paste. This is a variation of the pumpkin spice cake.