Wednesday, 21 September 2016

Recipes: Pumpkin Muffins and Bread

Today was supposed to be a post about Beakerhead but that will have to wait until next week because I was too tired to blog anything yesterday and tomorrow and Friday's posts are already done.  So today it is all about pumpkin, which just happens to be my favourite season.  On Monday while I made supper I also made muffins and a loaf which is why I have no photos other then the finished one because I was too busy multitasking with baking and cooking.  

The pumpkin muffins were ok.  The girls loved them which is most important but Greg said they were too healthy, which he is not wrong.  There is no sugar in them at all.  They would have been really good with butterscotch chips I think.  I must add those to my next batch of pumpkin muffins.  The loaf was really good but it had a tiny amount of brown sugar and mini chocolate chips.  Here are the recipes!

Pumpkin Muffins
Source: 100 Days of Real Food Facebook Page

1 ½ cups whole wheat flour
1 tbsp pumpkin pie spice blend
1 tsp baking powder
½ tsp salt
2 eggs
½ cup honey
⅓ cup melted butter
1 cup pumpkin puree

  1. Preheat oven to 350
  2. Using a whisk or fork, whisk together the flour, spice, baking powder, baking soda and salt.
  3. Make a hole in centre of flour mixture and drop in the eggs, honey and butter.  Mix together until well combined.  Fold in puree.  Do not over mix.  ***
  4. Pour into muffin pan so evenly distributed.  Bake until golden brown and toothpick comes out clean about 18 - 20 minute
*** I did not do this.  I made it all in one bowl in my kitchen aid mixer but was careful not to over mix.  I had already made my pumpkin loaf and was making supper and didn't want to dirty any more dishes.

Chocolate Chip Pumpkin Loaf
Source: Running With Spoons

2 large eggs
½ cup canned pumpkin puree
¼ cup plain greek yogurt
6 tbsp of coconut palm sugar or brown sugar**
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp nutmeg*
1 tsp baking soda
¼ tsp salt
1 ¼ cup whole wheat flour
⅓ cup chocolate chips

**I used brown sugar because I did not have coconut palm sugar
* I did not have any nutmeg so used all-spice which I think contains nutmeg. 

  1. Preheat oven to 350
  2. In a large mixing bowl, lightly beat in the eggs until the yolks break apart.  Whisk in the pumpkin, yogurt, sugar, vanilla, spices, baking soda + salt mixing until smooth*
  3. Slowly spoon in flour and gently stir in until just combined.  Fold in chocolate chips.
  4. Pour batter into loaf pan, spreading it out even and top with a few extra chocolate chips.  Bake 40-45 minutes, or until a toothpick inserted into centre comes out clean.
  5. Remove bread from oven and let cool in pan about 10 minutes before transferring it to a cool rack.  

* I used my kitchen aid mixer and did it all in there.

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