Monday, December 4, 2017

A Pumpkin Spice Muffin/Bread Recipe

I love this time of year for baking and cooking
as it helps warm up the home PLUS all that baking
makes our homes smell soooo
deliciously good!

Today I’m sharing a different
pumpkin muffin/bread recipe than 
the pumpkin bread recipe
I shared earlier this fall.

This one is from Very Best
and I've modified it {Naturally! Lol!}
with the addition of a sprinkling of turbinado sugar
and rolled oats on top.

They kinda sank into the top of the loaves
but will still taste good nonetheless.
I forgot to partially cook the breads first...

This is the Instagram photo I shared earlier today. :)'

Here's the recipe for you now:

Best Life Pumpkin Spice Muffins


non-stick cooking spray
2 cups wheat bran cereal {I used bran flour}
1/2 cup boiling water
1 cup Libby's 100% Pure Pumpkin
2 lg. eggs
1 1/2 cups skim milk {I used 1%}
1/4 cup honey
1/3 cup granulated sugar
*turbinado sugar for dusting the tops
*oats for sprinkling on the tops

3 tbsp. canola oil {*I used olive oil}
1 cup whole-wheat flour*
1 cup all-purpose flour*
1 Tbsp. baking soda*
1 Tbsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. salt
1/2 cup walnuts, chopped


*3 Tbsp. baking soda
*1 1/3 cups whole wheat flour
*2 cups unbleached flour
***These are my changes as I didn't find the rest of the ingredients
paperwork until after I'd made my own guesses.


Preheat oven to 350 degrees F.  Place rack in the center of the oven.
Lightly coat a 12-cup muffin pan with cooking spray.

In a medium mixing bowl, combine bran cereal, water and pumpkin and
let sit for at least 5 minutes.

In another bowl, whisk together eggs, milk, honey, sugar and oil.
Combine egg mixture with bran mixture and stir until smooth.

Mix in flours, baking soda and spices. 
Stir just until dry ingredients are moistened. 
Cook 20 minutes or until done.
Prep time 10 minutes.
Yields 12 muffins ~ I doubled my recipe.

What are you baking this Christmas??

Happy baking!

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Happy hugs to you,
Barb :)

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