version 2.0

Of Pumpkin Pie Muffins - recipe adapted from 'Deceptively Delicious' -

1/4 cup packed brown sugar

1/4 cup molasses

1 cup canned pumpkin

1/2 cup almond milk (or soy milk) with a splash of apple cider vinegar

1 egg

1 tablespoon olive oil

1 teaspoon pure vanilla extract

1/2 cup whole wheat pastry flour

1/2 cup quinoa flour (or whole oat flour)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

Sophie loves these! Next time I will add some oat bran and wheat germ as well. These are moist, light, and airy - kind of cupcake-like, actually. Bake at 350 for about 14 minutes.

And Tiger's Candy -

This time I rolled them in shredded coconut, and they are immensely better. Sophie is gobbling them up. Success!!