Super Squashcakes
From jo_jo_ba 16 years ago
- 25 minutes to make
- Serves 12
A lower fat, high-nutrition version of a pumpkin bread recipe, using extra pumpkin and no oil. They taste great, and are great for you! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. Read more Great school snack for kids! See less
Ingredients
- ½ cup flour shopping list
- ½ cup whole wheat flour shopping list
- ½ cup buckwheat flour shopping list
- 2/3 cup brown sugar shopping list
- ½ teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon ground cloves shopping list
- 2 tsp cornstarch shopping list
- 4 tbsp cold water shopping list
- 1 cup mashed pumpkin shopping list
- ½ cup unsweetened applesauce shopping list
- 1 tsp vanilla shopping list
- 1/3 cup apple juice shopping list
- ½ cup mini dark chocolate chips shopping list
How to make it
- Preheat oven to 350F. Grease a 12 cup muffin pan.
- In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and ground cloves.
- In a separate bowl, mix the cornstarch and cold water.
- Add pumpkin, applesauce, vanilla and apple juice; blend until smooth.
- Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the chips into the batter.
- Spoon batter into the prepared muffin cups.
- Bake for 25 minutes.
Cooling minis
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