I found this recipe for a Starbucks pumpkin pound cake and we are not big fans of pumpkins, but the cake looked so good that I thought we just had to do it somehow. I figured we could use our slow cooker apple compote, to replace the canned pumpkin. So we went ahead and tried it. Instead of a cake we went for mini muffins, since they are a big favorite in our house. Because they were mini muffins they dried out a bit faster than a cake would.
Here is a collage of the different steps Nico helped us with. You can see the slow cooker apple compote in the middle right photo. I love his concentration while whisking in the bottom left photo, he is learning to incorporate really well (bottom middle photo) and I love the team work in the bottom right photo. After pouring the batter into the muffin liners, we also added two chocolate chips per muffin, which is what you can see in the main photo, in the cut-open muffin.
We put more flour than indicated by mistake (we grabbed the wrong cup), but it turned out well, because the apple compote is more liquid than the canned pumpkin. Instead of the cloves we used allspice to make it apple spice and we skipped the cinnamon, since our compote already had some. If you would like to try it, please find the modified version of the recipe below.
- 1 & ½ cups all purpose flour
- 1 cup apple cinnamon compote
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ⅔ cup sugar
- ⅔ cup brown sugar
- ¼ cup milk
- 3 egg whites
- Preheat oven to 350 F. Put liners into mini muffin cups.
- Whisk the flour, salt, baking soda, baking powder, allspice, and nutmeg into a bowl. Set aside.
- In a large bowl, combine the sugar and brown sugar, milk, and egg whites. Whisk thoroughly until blended.
- Stir in the apple cinnamon compote.
- Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
- Pour into muffin tin and bake for 10-12 minutes, or until toothpick inserted comes out clean.
- Cool on a wire rack.