I totally veganized this recipe....and I had started making it when I began ro read reviews and then promptly doubled my recipe when I realized that the whole butternut squash I had boiling was gonna be way too much for the recipe as is, I also added some vanilla extract, used vanilla flavored almond milk, cornstarch to replace eggs, and unsweetened applesauce instead of the oil or was it butter that the recipe called for...anyway baked them for about twenty five minutes or so on 400 degrees and some of them were still a little mushy and chewy on the inside, even though I had tested and they seemed done.
I made a dozen and a half and still have alot of batter left over, to it I will add a little more sugar and a little more pumpkin pie spice and I don't have any on hand right now but in the future I will use a little butter flavor extract along with the vanilla extract....they are okay, but there is just a little bit of ummph!!! Missing.
But I will make again for sure, I think it's worth it to get it just right.
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I totally veganized this recipe....and I had started making it when I began ro read reviews...