Pumpkin Muffins or Quick Bread, a quick after school snack

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 

Preparation

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.

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I need to get my photo ready and try this out myself

          

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