For today's festive recipe, I decided to merge two of my very favorite desserts to make one delicious alternative to pumpkin pie. I took my Whole Wheat Pumpkin Mini Muffins and had the stroke of genius to try them with the chocolate peanut butter glaze from my Skinny Vegan Chocolate Cake on top. And as I'm sure you can imagine, they are divine. ;)
Muffin Ingredients ≫≫
3 cups whole wheat flour
1 Tbsp and 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp sea salt
2 cups natural brown sugar
1 can Libby's pure pumpkin
4 eggs (we use free range organic, you can replace these with 3 bananas for vegan muffins)
1/2 cup extra virgin olive oil
1/2 cup water
Glaze Ingredients ≫≫
1 cup raw sugar
4 tablespoons extra virgin olive oil
4 tablespoons almond milk
5 tablespoons creamy natural peanut butter (store bought or homemade)
4 tablespoons unsweetened cocoa powder
4 teaspoons real vanilla extract
Preheat oven to 350.
Combine the whole wheat flour, pumpkin pie spice, baking soda, and seasalt in a large mixing bowl. In another large bowl, combine the brownsugar, pumpkin, eggs, oil, and water until blended. Add the two mixturestogether and mix well until everything is moist.
Spoon batter into very well greased mini muffin tin (these suckers have a tendency to stick), if you don't have more thanone tin (like me) this will take about 3 or more batches. Bake for 15 minutes. Let the muffins cool before trying to remove them from the pan.
For the glaze, just combine all of the ingredients in a smaller bowl until the sugar is dissolved while muffins are cooking.
This recipe makes about 40 mini muffins, plenty to bring to Thanksgiving dinner! Enjoy!