All the spices of a pumpkin pie, but in a muffin.
350g/12 ¼ oz plain flour (all-purpose flour)
250g/9 oz sugar
1 teaspoon baking powder
½ teaspoon bicarbonate soda
1 teaspoon salt
2 teaspoons mixed spice
1 teaspoon ground ginger
250g/9 oz pumpkin puree
250g/9 oz coconut milk
110g/4 oz vegetable oil
2 teaspoons cider vinegar
2 teaspoons vanilla extract
Preheat the oven to 350F/180C/Gas 4.
Line two cupcake trays with paper cases, you should get 16-18 from this recipe.
Mix together the flour, sugar, baking powder, bicarbonate soda, salt and spices. In a separate bowl whisk together the pumpkin, coconut milk, oil, vinegar and vanilla. Pour the wet ingredients into the dry and whisk until combined, be careful not to over mix.
Spoon the mixture into the cupcake cases, about two thirds full. Bake for about 18 to 20 minutes.
Recipe from:Practically pagan COOKING by Rachel Patterson
A book to take you through the seasons. Cooking with produce when it is at its best (and cheapest). Recipes for all, with menu ideas to reflect the energy of each month of the year. Family style, no fuss cooking to nourish the body, spirit and soul. 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.
