Easy [Pumpkin] Skankin’

I was going to update my homage to Ancho Lentil Soup with a picture today, but when I reheated a bowl I remembered that leftover lentil soup pretty much looks like the inner contents of an infant’s diaper, and we can all imagine that without a photo. So I discarded that misguided plan.

Moving on – tonight the baking urge struck with a vengeance. That’s not a rare occurrence, obviously; this blog is pretty much 75% sweet baked treats. And I’m okay with that. Tonight I was in the mood for cookies, but I also wanted to try out an awesome new Halloween-themed mini cake pan, so instead I decided to take another route entirely and go for the Skanky Pumpkin Squares from Tahinitoo. Maybe squares are somewhere between cupcakes and cookies on the baked goods scale, maybe not. I don’t actually care because what these are is G-O-O-D.

Easy skankin'.

I used a blend of AP and 100% whole wheat flours as per usual, since I didn’t have whole wheat pastry flour, and I replaced soy milk with almond milk, aaand I just mixed up some spices into a makeshift pumpkin pie spice blend, but my minor alterations did nothing to de-skankify these babies. Nope, that is pure, unadulterated pumpkin skank you’re seeing. And that’s one kind of skankiness I can get behind any night of the week (twss).

Note: This post contains an affiliate link. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies.


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