Pumpkin Bran Muffins

I have made thousands of muffins in my kitchen as we eat muffins often.  They are so convenient for a snack, the kid's lunches, a quick breakfast.  I prefer to make them over cookies or cakes.  I also have a bit of attention deficit disorder when it comes to muffin recipes.  I rarely make the same one twice.  I'm always in search of something better and tastier.  These pumpkin bran muffins are an exception.  I have made them more than once and I will continue to make them regularly as they tick all my boxes for muffin goodness.  Moist, not too sweet, freeze well, use healthy ingredients, highly adaptable - all good things!  Plus this recipe has the added benefit of using an entire can of pumpkin (I hate only using a cup and then having to freeze the rest) and it makes a large batch (around 36).

 

Pumpkin Bran Muffins
(I know I got this from the Internet somewhere but can't find the source)

• 1 large can (796ml) pumpkin
• 1.5 cups sugar
• 1 cup oil
• 6 eggs
• 4 cups flour
• 2 cups oat or wheat bran
• 1 teaspoon salt
• 1.5 tablespoons cinnamon
• 1.5 tablespoons baking soda
• 1.5 tablespoons baking powder
• 2 cups add ins - raisins, chocolate chips, nuts, etc

*Combine pumpkin, sugar, oil and eggs.
*Sift together dry ingredients.
*Add dry mixture into the wet mixture and stir until combined.
*Stir in add ins.
*Bake at 350 degrees for 22-25 minutes.

I use half white and half whole wheat flour and olive oil with good results in this recipe.  I've also used coconut palm sugar (I think that's what it's called) which gives them a deep, rich flavor.  I make these for my baby to eat but I don't add any add ins to his.

Enjoy!
- C :)

Pumpkin Zucchini Muffins

Another pumpkin recipe!!  Tis the season!  I was looking for a way to use of some of the abundance of zucchini that I have and this recipe fit the bill.  It not only used some zucchini, it also used my favorite fall ingredient - pumpkin!

These muffins came together quickly, freeze well and taste amazing.  They are very moist but not soggy.  The spices are just right and taste great with a cup of coffee.

Photo by me.

Pumpkin Zucchini Muffins
(adapted from Six Sister's Stuff)

• 3 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 cup pumpkin
• 1/2 cup olive oil
• 1 1/2 cup applesauce
• 1 tablespoon vanilla
• 3 cups flour (I used white whole wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups shredded zucchini
• 1 cup walnuts or pepitas

*Preheat oven to 350 degrees.  Line or grease muffin tin.
*Combine eggs and sugar.  Add pumpkin, butter, and vanilla.
*Combine dry ingredients in a second bowl.
*Gradually add dry ingredients to the wet ingredients.
*Stir in zucchini and nuts/pepitas.
*Spoon into muffin tin until almost full.
*Bake for 20 - 25 minutes.

Enjoy!
-C :)

Crustless Mini Pumpkin Pies

I'm in love.  Fall is in the air and Thanksgiving is only a few weeks away.  This has me thinking of all things pumpkin.  I came across these fabulous looking Pumpkin Pie Cupcakes on Pinterest.  I've renamed them because to me they are tiny crustless pumpkin pies.  I love these because I'm not a fan of pie crusts!  These are a bit less creamy than real pumpkin pie but not in a bad way.  My kids both loved these.

Photo by me.

Crustless Mini Pumpkin Pies
(from Baking Bites)

• 2/3 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 can (15 oz) pumpkin
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup half and half or evaporated milk

*Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.
*Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
*In a separate bowl whisk together pumpkin, sugars, eggs, vanilla, and milk.
*Whisk dry into wet until combined.
*Fill each muffin liner with 1/3 cup batter.
*Bake 20 minutes.
*Pies will be puffy when you remove them from the oven and will sink as they cool.  Cool in the tin and then refrigerate before serving.
*Top with whipped cream or Cool Whip.

Enjoy!
-C :)

Pumpkin Pie Spice

Fall is in the air here.  It has been blustery and cold this week, so I've been keeping warm with some time in the kitchen.  I have a fabulous recipe coming up for a fresh take on pumpkin pie but in order to make that I needed some pumpkin pie spice.  I can't even count the times that I have wanted to make a recipe but couldn't because I had no pumpkin pie spice.  Well, that's no longer going to stand in my way as I can now make my own.  Hooray!!

Pumpkin Pie Spice
(from Baking Bites)

1/4 cup cinnamon
2 tablespoons ginger
2 teaspoons cloves
1 teaspoon nutmeg
1/2 teaspoon cardamom

*Mix it all together and store in an airtight container.

I omitted the cloves because I don't like them and the cardamom because I don't have any.  This tasted so yummy in the recipe I used it in.  Baking Bites also has a recipe for Apple Pie Spice which I'm sure would be great also.

Enjoy!
-C :)

Apple Pecan Pumpkin Muffins

I have been itching to dig into the big box of apples I brought home from my parents farm a few weeks ago but unseasonably warm weather has stopped me from doing anything productive or fall-like in the kitchen.  The weather today took a tiny (as in it is not above 25 degrees) turn towards fall, so I decided to turn on the oven and peel some apples.  I am glad that I did!!  As I took my first bite of these muffins that embody fall, I may have cooled off a few degrees!  The kids really enjoyed these too, although I did skip the pecans in theirs as G's school is nut free.




Image by me, can't you tell?


Apple Pecan Pumpkin Muffins

• 1.5 cups pumpkin
• 0.5 cups oil
• 4 eggs
• 1.5 cups brown sugar
• 0.75 cups white sugar
• 0.5 teaspoon maple flavoring
• 1.5 teaspoons vanilla
• 1.5 teaspoons cinnamon
• 2.25 cups flour (I used half whole wheat and half white)
• 1.5 teaspoons baking powder
• 0.75 teaspoons baking soda
• 0.75 teaspoons salt
• 1.5 cups apples, peeled and chopped
• 0.75 cup pecans

*Combine wet ingredients in a large bowl.
*Mix dry ingredients in a smaller bowl.
*Add dry into wet.  Add apples and nuts.
*Scoop into greased muffin tins or liners (3/4 full).
*Bake @ 350 for 15-20 minutes.

Enjoy!
Happy Thanksgiving to my fellow Canadian readers!!

-C :)

Pumpkin Pancakes

Earlier in the week I made a batch of pumpkin chocolate chip muffins to take to work and giveaway to friends and neighbours.  I only had a big can of pumpkin and didn't use it all in the muffins.  So, what does one do with a cup of pumpkin??  This morning I did a search and found a good looking recipe for pumpkin pancakes.  A few tweaks later, we had a delicious breakfast!

Until this winter, I had only experienced pumpkin in the form of pumpkin pie.  Now I have a recipe for pumpkin soup that I love, a recipe for pumpkin muffins and pancakes.  I can see a pumpkin patch in our yard this summer!

Pumpkin Pancakes
(adapted from LoveBakedIn at food.com)

2 cups flour ( used 1/2 white and 1/2 whole wheat)

2 tablespoons brown sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups milk

1 cup canned pumpkin

4 eggs, slightly beaten

1/4 cup margarine or butter, melted

*Mix dry ingredients in one bowl.

*Mix wet ingredients in another.

*Pour wet into dry.  Stir to combine.

*Scoop by the 1/3 cupful into a hot pan.  (I had to turn mine down quite a bit so they didn't burn).

Gabriel and I ate these with maple syrup, Sam and Josie-Grace ate them plain.  Both ways were good!

Enjoy!

-C :)