Are you ever in the mood for quick bread and just don’t have the hour to wait for it to bake? It is easy to convert a loaf recipe to muffins. You will make 24 muffins from the typical 2 loaf quick bread recipe. Just reduce your cooking time to 20 to 25 minutes.
The kids were having playdates after school and I really did not have anything that great in the pantry, but did notice the can of pumpkin. I did had recently received an email from My Recipes stating the Perfect Pumpkin Recipes. I found this recipe for Pecan Topped Pumpkin Bread and decided to make it as muffins as my time was limited. The ingredient list is a bit lengthy but well worth it. I didn’t use the egg substitute and doubled the spices for a little more flavor.
Try topped with low fat cream cheese for a more protein packed treat.
I covered only 1/2 in the nuts as I was not sure of allergies or the texture on a whole muffin top. Next time I might consider adding a few chocolate chips for variety, it is a cooking light recipe. The kids each had 2 muffins each so I would consider it a success.
Pull out the canned pumpkin before Thanksgiving this year and try these easy and tasty Pumpkin treats.
Pumpkin Muffin Recipe
- 3 1/3 cups all-purpose flour (i used 1/2 whole wheat flour)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup egg substitute
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- Cooking spray
- 1/3 cup chopped pecans
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
ALSO GET A head start on your holiday cards with Vistaprint….20 cards just 1.99.
I need to get my photo ready and try this out myself