The second I see the first pumpkin at the farmer’s market, I start craving pumpkin muffins.
These are even better the next morning. They’ll indulge you for days.
Makes 24 muffins and a medium loaf.
Fresh eggs from our own backyard
Perfect Pumpkin Bread and Muffins
5 C white wheat flour (hard white or whole wheat pastry works great)
3 C sugar (I use evaporated cane juice, which is a whole food)
1 TB baking soda
1 ½ tsp baking powder (no aluminum)
2 ½ TB pumpkin pie spice
¾ tsp salt
3 C pumpkin (a large can or home cooked & pureed)
2 cubes butter, melted (1 cup)
½ C applesauce
9 oz chocolate Chips
2 C walnuts, chopped (Optional)
Mix dry ingredients. Mix eggs, pumpkin, butter and applesauce. Combine all. Fold in chips and nuts. Pour into greased pans or muffin papers. Bake at 350 for 20-25 minutes. They may seem a bit undercooked when they come out of the oven. The bread needs to stay in for 40-45 min (it depends on how much batter you have left from the muffins).
I am a nut crazed lunatic, especially for walnuts in pumpkin bread. My honey doesn’t care for them as much as I do. This time I decided to make it obvious where I was putting the nuts.
Oh my . . . oh my . . . oh my goodness. It’s as tasty as it looks.
What are your favorite pumpkin treats?