I love pumpkin pie as much as the next person (who also loves pumpkin pie, we're assuming), but I've made a pumpkin pie nearly every Thanksgiving ever since I started cooking. A girl's gotta change it up some time.
Notes: I originally made these with less flour and they came out a little too moist, so I adjusted the amounts.
Ingredients:
2 1/3 cup of spelt flour
1 1/2 teaspoons baking soda
1 15 oz. can pumpkin puree
1 cup (8 oz.) apple butter
1/4 cup apple cider
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup plain or vanilla yogurt
1/4 cup honey
Directions: Heat your oven to 350.
Whisk the dry ingredients (flour, salt, spices, baking soda) together in a bowl. Set aside.
In another bowl, stir together the pumpkin, apple butter, cider, yogurt, honey, and vanilla.
Add the dry ingredients to the wet in three stages, stirring after each addition. Just stir it enough to incorporate the flour mixture.
Dish the batter into your muffin tin and bake for 15-20 minutes or until a tester comes out clean.
Enjoy!
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