As with the other reviewers, I 'tweaked' it a little. I used whole wheat flour, omitted the oil (sub with additional pumpkin puree), added a tsp of vanilla, doubled the spices, and lessened the sugar by 1/2 cup. It was still super moist! I think I'll add the sugar back to my next attempt. Not terrible for a coffee-like pastry, but not enough sweetness for a stand-alone treat. My favorite fall treat from this site is Pumpkin Muffins with Streusel Topping. It's sweeter and (like this recipe) can still be tailored to more of the 'healthier' version without losing texture!
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As with the other reviewers, I 'tweaked' it a little. I used whole wheat flour, omitted the...