The ultimate autumn treat! These mamey sapotes give pumpkin pie vibes and make a really great alternative for all your pumpkin treats. Its got a hint of tropical spice with warming, creamy, sweet molasses notes. If you don't have a mamey, use a pumkin!
We used our Pumpkin Mango vinegar in this recipe as it seemed fitting! When using baking soda without accompanying it with baking powder, it will require an acid to activate it. Baking soda and vinegar work perfectly together. Not to mention the vinegar helps break down the gluten and make the muffin more easily digestible!
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Wet Ingredients:
1 cup mashed mamey sapote (*pumpkin or bananas!)
1 cup active 100% hydration sourdough starter (*if you do not have sourdough starter then mix 1/2 cup flour with 1/2 coconut milk/water/milk/cream to make a similar hydration mixture)
1/4 cup coconut oil
1/4 cup heavy cream (or coconut cream)
1/4 cup molasses
2 eggs
2 tbs pumpkin mango vinegar (or any of our other fruit vinegars)
Dry Ingredients:
1 cup flour
1.5 tsb sifted baking soda
3 tsp pumpkin spice (or cinnamon, nutmeg, ginger combo)
1/2 tsp salt
Filling:
Reserve 1 cup of chopped sapote for chunks in the muffins
Cream Cheese Frosting:
1 package of softened cream cheese
1/2 cup honey or sugar
1 tbs pumpkin mango vinegar (or any of our other fruit vinegars)
1/4 cup softened butter
1 tsp vanilla
pinch of salt
1. Preheat the oven to 400F
2. Blend all the wet ingredients in the blender so that there are not streaks of sourdough starter, add the eggs last for a quick pulse
3. Mix dry ingredients in a separate bowl
4. In a separate bowl, sprinkle the sapote with a little of the flour mixture to help it form sinking when baking. This will make it stick a little better in the batter. * This step is optional
5. Fold the dry batter in to the wet until barely combined
6. Fold in the cup of sapote tossed in flour mixture
7. Place in oiled baking pan and drop the oven down to 375 degrees
8. Bake for about 20 minutes
9. While the muffins are cooling, make the cream cheese frosting
10. Starting with softened/room temp cream cheese and butter, mix all the frosting ingredients with an electric hand mixer until nice thick ribbons form
11. Place in your piping bag and put it in the refrigerator for about 30 minutes before piping onto your cooled muffins (*can totally just smear it on top with a spoon too!)
