Call it premature "nesting" or whatever, but I have been a bit on a baking spree in the last week or two (stress reduction?. FYI I did pass my gestational diabetes screen!). I thought I would get into the fall spirit even though, to start October, we had something like an 80-degree day!
Here is a great recipe for pumpkin muffins that my friend Eva, "The master baker," posted on her baking blog last week. It made me about 12 short muffins and a loaf of bread. It was not too sweet due to her recommendation of decreasing the amount of sugar, and is good in the morning or any time of the day for a sweet treat. The recipe was much better than my last pumpkin creation (failed pumpkin curry a couple of years ago with pumpkin meat).
Greek yogurt pumpkin muffins and bread
- 2 cups granulated sugar (Eva recommended decreasing this to 1 and 1/2 cups)
- 1/4 cup unsweetened applesauce
- 1 (5.3-7 ounces) container Greek yogurt
- 1 (15 ounce) can of pumpkin puree
- 2 eggs
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons cinnamon
- 1 and 1/2 teaspoons allspice
- 1/2 teaspoon salt
- 2 and 1/2 cups all-purpose flour
Directions
Preheat your oven to 350 degrees F.
Generously grease a standard muffin tin (or two if you are not baking the bread). If you are baking a loaf of bread as well, generously grease your bread loaf pan. Set pans aside.
In a large bowl, mix together the sugar and applesauce. Add in the Greek yogurt and mix well. Then add the pumpkin puree and mix. Add the eggs and mix.
Add in the baking soda, cinnamon, allspice and salt. Mix until well combined.
Slowly add in the flour and mix until just incorporated. Batter might be lumpy, and that is OK.
Fill one standard muffin pan about 2/3 to 3/4 full. There will be leftover batter - you can choose to bake more muffins or bake a loaf of bread.
Bake the muffins in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The bread will need to bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins and bread to cool completely before serving. Muffins and bread should be stored in an airtight containers at room temperature or may be frozen and thawed.
Here is a second recipe I also tried (within the week!), for pumpkin pie CUPCAKES, a bit more decadent: (Makes 12 cupcakes). Original recipe here.
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Whipped cream or frosting
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes (mine collapsed a bit). Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream or frosting and sprinkle more pumpkin pie spice on top and serve.
Preheat your oven to 350 degrees F.
Generously grease a standard muffin tin (or two if you are not baking the bread). If you are baking a loaf of bread as well, generously grease your bread loaf pan. Set pans aside.
In a large bowl, mix together the sugar and applesauce. Add in the Greek yogurt and mix well. Then add the pumpkin puree and mix. Add the eggs and mix.
Add in the baking soda, cinnamon, allspice and salt. Mix until well combined.
Slowly add in the flour and mix until just incorporated. Batter might be lumpy, and that is OK.
Fill one standard muffin pan about 2/3 to 3/4 full. There will be leftover batter - you can choose to bake more muffins or bake a loaf of bread.
Bake the muffins in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The bread will need to bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins and bread to cool completely before serving. Muffins and bread should be stored in an airtight containers at room temperature or may be frozen and thawed.
Here is a second recipe I also tried (within the week!), for pumpkin pie CUPCAKES, a bit more decadent: (Makes 12 cupcakes). Original recipe here.
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Whipped cream or frosting
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes (mine collapsed a bit). Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream or frosting and sprinkle more pumpkin pie spice on top and serve.
Yum!!! Happy fall!!
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