Pumpkin Bread/Muffins

Pumpkin Bread/Muffins

pumpkin muffins

From October 24, 2005:  It is finally starting to feel like Fall here and I’m seeing pumpkins everywhere.  These muffins embody Fall with their beautiful color and enticing scent.  My son loved them and I’m happy to have gotten some pumpkin into him.

I used this recipe to make pumpkin muffins.  Worked just fine.  Bake the muffins for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.  These turn out  too sweet.  Next time I will cut back about 1/3 cup sugar.  I substituted 1/2 cup whole wheat flour for 1/2 cup of all-purpose flour to boost the nutrition content.  Next time I will sub even more whole wheat flour.

Pumpkin Bread/Muffins

1 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking powder
1/3 cup water or milk
1/2 tsp. vanilla
6 T. butter, softened
1 1/3 cup sugar or 1 cup sugar plus 1/3 cup packed brown sugar
2 eggs
1 cup pumpkin puree
1/2 cup chopped pecans or walnuts
1/3 cup raisins or chopped dates

Position a rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Grease a 9 X 5 loaf pan.

Mix flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder together in a small bowl.

In another container, combine water (or milk) and vanilla.

In a large bowl, beat the butter until creamy.  Gradually add sugar and beat on high speed until lightened in color and texture, 3 to 4 minutes.  Beat in 1 egg at a time.  Add pumpkin puree and beat on low speed just until blended.

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.  Fold in nuts and raisins, if using.  Scrape the batter into the pan and spread evenly.

Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Recipe source:  Joy of Cooking by Irma Rombauer, et al. (Scribner, 1997).


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