My husband loves to just eat pumpkin puree straight out of the can doctored with pumpkin spices. But last year my husband stocked up on Organic pumpkin puree from Trader Joes and a couple of can are set to expire this year. The bread/muffin that this recipe generates is a tender, slightly fluffy pumpkin muffin. I looked up other recipes around the web and they seem to have 50% more sugar (usually in the form of brown sugar) and use oil.
- 2 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 ea canned pumpkin (15-oz can)
- 1 cup sugar
- 8 tbsp unsalted butter melted and cooled
- 2 ea large eggs
- 1 tbsp vanilla extract
- 1 cup pecans or walnuts chopped coarse (optional)
- 1 cup dried cranberries (optional)
- 20 min
- Ready in:
- 20 min
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5 inch loaf pan with vegetable oil spray. Or if making muffins, line two muffin pans with cupcake liners.
- Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a medium bowl. Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate large bowl until mixed well.
- Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts and cranberries (if using). The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Or use a large size scoop, leveling the amount in the scoop (to make 18 muffins).
- Bake until just golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45 to 55 minutes for a loaf, and 17-20 minutes for muffins.
- Let the loaf cool in a pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
(5 Weightwatchers Smartpoints per muffin – if 18 are made)