Tuesday, November 26, 2013
Thanksgiving Pumpkin Muffins
This year, Thanksgiving and Chanukah overlap. At our house, we don't really celebrate Thanksgiving (a big dinner Thurs.Nt. doesn't leave you hungry for Shabbos Fri Nt.). Instead, we have a Thanksgiving Shabbat (lots of traditional Thanksgiving foods served up to honor Shabbos).
Chanukah is a holiday of Thanks so it is especially appropriate this Shabbos to go all out with the gratitude theme. We all have something (many things) to be grateful for.
The recipe below is super easy, eggless, nutfree, dairy free, and extremely versatile. Serve eggless pumpkin muffins as a side dish, breakfast, or a snack.
Eggless Pumpkin Muffins
1 15oz can of pure pumpkin puree (like Libby's) (Not pumpkin pie mix-that's sweetened)
1 box non-dairy golden cake mix (Duncan Hines- pareve,golden or butter recipe cake mix)
2T canola oil
1/4 cup flour (for topping)
yield: 12 large muffins or 1 9x13 kugel
Preheat oven to 350. Combine cake mix, pumpkin puree, oil, and water in a bowl.
Drop batter into desired "baking sprayed" pans (muffins tins, large "kugel" pan).
Add flour to bowl that had batter. Combine leftover batter and flour to form crumbs.
Generously sprinkle Topping crumbs on muffins. Bake at 350 until golden and fluffy (muffins about 20 minutes, kugel about 30).
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