Pumpkin Muffins with Cinnamon

Dry Ingredients:
1 1/2c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t pumpkin pie spice

Wet ingredients:
1 1/3 c pumpkin
1/3 c oil
2 egg substitutes
3/4
c of sugar

Topping:
1 T granulated sugar
1 t cinnamon

1. Sift together dry ingredients.
2. In a large bowl, combine wet ingredients. I used a bit more than 3/4 c of sugar, and I thought they were plenty sweet. Feel free to decrease the sugar incrementally to see what is necessary. It likely depends upon the sweetness of your pumpkin puree.
3. Combine dry ingredients into wet ingredients until just combined. Do not over-stir.
4. Pour into greased muffin tins/paper liners (3/4 full).
5. Combine topping ingredients and sprinkle over the muffins.

Bake 25-30 minutes at 350 or until a toothpick comes out clean.
Yield: 18 muffins

These were fine the next day, and none survived beyond that!

Raisin or Chocolate Pumpkin Bars

If you love pumpkin but can't get over the six eggs, one pound of butter and seven cups of sugar recipes out there, this one might be for you. I swear every recipe I search has 3 cups sugar, 4 eggs, and a lot of oil or butter. This recipe tastes better, is easier, takes less time to bake, and is healthier!

Ingredients:
1 3/4 cups flour (I have not tried anything except whole wheat)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon pumpkin pie spice (or just a dash of ground cloves)

1/2 cup sugar (reduce if using chocolate chips)
2-3 T blackstrap molasses 1/2 cup applesauce
1/2 cup pumpkin
1 egg substitute (I recommend 2 T of ground flax, whipped with 4-6 T water until frothy)
2 tablespoons liquid oil (coconut is delicious!)

1/2 cup raisins or chocolate chips

Preaheat the oven to 350. Spray 9x13 pan with cooking spray.

In a small bowl, combine the first set of ingredients. In a large bowl, combine the next set. Add the dry ingredients to the wet ingredients until well blended. Add raisins/chips. Spread in prepared pan and bake 25-30 minutes.

Rhubarb (or cherry!) Coffee Cake

I'll admit I was terrified of rhubarb as a child. It is impossible to remove from unwanted garden areas, part of the plant is toxic, and (more importantly) there is no rhubarb flavored candy, which was a red flag for me.

I mourn the years of rhubarb yumminess I lost as a child and am steadfastly making up for them now. My most favorite rhubarb recipe is this coffee cake, which is better the next day. Pie cherries (not sweet or sweetened) can be substituted in a pinch.

Ingredients:
1/2 c packed brown sugar
2 1/4 c flour (whole wheat or GF mix or rice), divided
1 t cinnamon
6 T Earth Balance (or butter of your choice)
3/4 c sugar
1 T baking powder
1 t baking soda
1/2 t salt
2 egg substitutes
1 c plain milk (of your choice)
1 T lemon juice
2 t vanilla
4 c rhubarb pieces (fresh or frozen)


1. Preheat the oven to 375 and grease and flour a 13x9 baking pan (I use coconut oil and whichever flour I'm using).
2. Combine Earth Balance, brown sugar, cinnamon, and 3/4 c of flour into a streusel topping (a pastry cutter is ideal for this).
3. Measure the milk and mix in the lemon juice to sour it. It will become lumpy and that's what you're looking for. Soy milk works best among non-dairy varieties, but any milk will do.
4. Sift together the remaining dry ingredients in a large bowl.
5. Add egg replacements, soured milk, and vanilla to dry ingredients and stir until just combined.
6. Pour the mix into the prepared pan and top with fruit. Then top that with streusel topping.
7. Bake 45 minutes.

Reheats very well the next day in the oven with some aluminum foil on top. Heat to 200 for about 30 minutes and everyone will think you just baked it!
Makes 8 generous servings.

Chocolate Zucchini Cake

Too much zucchini? A problem no more! You will love this cake, either with or without gluten. Kids love it, too, even though it has quite a lot of fruit/veggie in it. Adapted from an old family favorite. Makes great muffins, too (although you should call them cupcakes)

Yield: 12 solid servings, 24 cupcakes. Ingredients: 2 T soft Earth Balance (or butter substitute of your choice) 1/4 c vegetable oil of your choice 1 mashed banana 1 1/4 c sugar 2 egg substitutes (or eggs, beaten) 1 t vanilla 1/2 c milk of choice 1 t lemon juice 1 t baking soda 2 1/4 c whole wheat flour (or rice flour for GF version) 4 T cocoa powder 1/2 t baking powder 1/2 t cinnamon 1/2 t ground cloves 2 c zucchini, shredded 1/2 c chocolate chips 1/2 c walnuts, toasted (optional) 1. Preheat the oven to 325 and grease an 11x13 pan. 2. Add lemon juice to milk to sour it (it will get chunky and is supposed to!). 3. Combine Earth Balance, oil, banana, and sugar and beat to combine. Mix in egg/substitute and vanilla. 4. Dissolve baking soda in milk mixture, stir, and add to the other liquid ingredients. Stir to combine. 5. Sift together dry ingredients and mix into wet ingredients until just combined. 6. Mix in shredded zucchini and pour into prepared pan. 7. Top with chocolate chips and nuts. 8. Bake at 325 for 40-45 minutes. YUM! Have you been to my website lately? More than just good eats, I've got workshops and new classes coming soon. Check them out! www.karikwinn.com