A sweet reader – “M” wrote to ask me whether the whole wheat pumpkin muffins that I love would work as a pumpkin loaf.
I thought, sure, why not? I’m a fan of the muffins because they come in their own serving-size.
But whether you’re team-muffin or team-loaf, I have the recipe here. I eat these as mini-meals throughout the cold months. Yum, right?
Also, this recipe is a go-to for Eating Before You Eat. Maybe a muffin and an apple would be perfect.
Set the oven for 375 degrees.
Mix together dry items:
- 1 cup flour
- ¾ cup whole wheat flour
- 3 tablespoons sugar (only 3 tablespoons!!)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt (an eighth!!)
Mix Wet:
- First, melt 2 tablespoons butter (just 2!).
- 1 whole egg (add two eggs for more protein).
- ¾ skim milk (but almond milk works just as well).
Now the fun part:
- If you want pumpkin pie muffins: add ¾ can of pumpkin puree to the wet mix and one teaspoon of pumpkin pie spice to the dry mix.)
- Want apple pie muffins? Add a peeled and diced Granny Smith apple and a mashed ripe banana to the wet mix along with one teaspoon of cinnamon to the dry mix.
- Love banana bread? Mash three to four super ripe bananas and along with a teaspoon of vanilla add to the wet.
Bake muffins for 18 to 20 minutes. ♥
4 Comments
Mmmmmm – those sound fabulous! Thanks for the recipe!
You are so welcome Barbara! ♥
Wendy
I like baking with canned pumpkin, and adding whole wheat flour to a pumpkin bread or muffins sounds like a wonderful variation to try!
I hope you like them! They hold me longer than I ever expected.
Thank you for writing.