Really great recipe with a few method of preparation changes. I placed the brown sugar, white sugar, pumpkin, oil, and milk together in one bowl and the flour, baking soda, cinnamon, nutmeg, and salt in another. Slowly I added the flour to the liquid folding until combined but not over mixed. Then I gently folded in the coconut and walnuts. I also Used cake flour to make these more like cupcakes. I separated the batter into 24 cupcakes and caked for 23 minutes at 350. I touch the tops to determine the doneness of the cake. Sticking with the vegan theme I attempted to make shortening butter cream but I couldn't take the sickly sweet tang that came with it so I took 2 1/2 cups sugar and 2/3 cups water to a boil to make caramel and dipped the cupcakes in the caramel. Came out great everyone loved them.
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Really great recipe with a few method of preparation changes. I placed the brown sugar, white...