Pumpkin Mini Cakes

INGREDIENTS

1⅔ cup Jubilee Red Fife
1 cup pureed pumpkin
¾ cup water
2 Tbsp buttermilk, plain yogurt, or kefir. Those with milk allergies may use whey, lemon juice or apple cider vinegar
½ cup melted butter or cooking oil like coconut or avocado.

1/2 cup Jubilee Maple Syrup
2 eggs
½ tsp baking powder
1½ tsp baking soda
¾ tsp salt
½ tsp cloves
½ tsp cinnamon
½ tsp nutmeg

Soak Red Fife flour, pureed pumpkin, water, buttermilk/yogurt, and butter/coconut oil together overnight or for 18-24 hours on the countertop.

When ready to bake, add maple syrup, eggs, baking soda, baking powder, salt, and 3 spices. Mix well - be sure to scrape the bottom of the bowl a few times and beat hard to get everything fully incorporated.

Add the batter to the wells of a mini fluted cake pan. The wells should be 2/3 full. Lightly tap the pan on the counter to even out the batter. Bake at 350 degrees for about 18-20 minutes or until a toothpick comes out clean.

Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan unto a cooling rack. Let the cakes cool completely before glazing.

Variation: Pumpkin Apple muffins
Add 1/2 cup of peeled and chopped apples.