Mini Pumpkin Cakes

    • 1 cup Biscuit & Baking Mix (Bob’s Red Mill brand)
    • 2 tbsp. egg replacer (Bob’s Red Mill brand)
    • 1 tsp. baking powder
    • 1/2 tsp. cinnamon
    • 1/4 tsp ground cloves
    • 1/2 cup sultanas
    • 1/2 cup vegan butter (or vegan shortening)
    • 1/2 cup of mashed ripe bananas
    • 3/4 cup vegan marshmallows
    • 3/4 cup organic pumpkin pie mix (out of the can)
    • OPTIONAL: 1/2 tsp of pure vanilla extract


Preheat oven to 400 degrees F. Throw the biscuit & baking mix in a bowl along with the baking powder, cinnamon, cloves, and currants. Set aside. Heat the vegan butter in a small pot, add vegan marshmallows and stir. Set aside. Whisk the egg replacer with 60 ml of water and add this to the bowl of dry ingredients, now add the (still fluid) marshmallow, and the pumpkin mix. Add the mashed bananas and vanilla extract if desired. Mix thoroughly. Distribute evenly into small bundt cake or muffin forms, and bake for 20 minutes. I like to garnish these little guys with powdered sugar once they have cooled!

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