For a variety of reasons, we open a bottle of Martinelli’s each holiday we host. The thing is, we never finish a bottle of it. This recipe uses up some of the leftover and some pureed pumpkin (for when I don’t use the whole can making puppy treats for Gibbs and Nugget).
Combine 1/2 cup oat flour, 1 cup all purpose flour, 1 1/2 teaspoons cardamom, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 1/2 cups sugar, 3/4 cup pumpkin puree, 2 eggs, 1 1/2 teaspoons vanilla extract, 1/3 cup sparkling cider and 1/4 cup olive oil.
Pour into lined mini or full sized muffin tins. Bake at 350 for 20 minutes and check for doneness. The full-sized may take an extra minute or two.
When still hot, sprinkle with a 1:1 sugar:cinnamon mix.
If you’d like to eat them my favorite way, eat them while a bit warm still and reading a good book.
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