I can’t leave the month of November without a posting to satisfy Ann, who requested a pumpkin bread recipe “for Fall”. Here you go honey! Just in the nick of time, I hope!
I made a few tweaks to a recipe I found in the Gourmet Cookbook (the big yellow one with the almost invisible yellow recipe titles…what were they thinking???!). These muffins are moist, mildly spicy and keep nicely for a couple of days. If you’d rather have bread, you can bake this batter in two 9×5 inch loaf pans instead of muffins.
Pumpkin Apple Muffins
makes 30 muffins or two 9x5-inch loaves; adapted from the Gourmet cookbook
Ingredients
- 3 cups white whole wheat flour or substitute unbleached wheat flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (or freshly grated)
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- one 15-ounce can pumpkin purée Libby's
- ¼ cup plus 2 tablespoons coconut oil (or canola oil or other neutral oil)
- 2¼ cups unrefined sugar Rapadura brand
- 4 large eggs
- 2 apples, peeled, cored, and diced small
Instructions
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Preheat oven to 350°F. Whisk together the flour, spices, and salt in a medium mixing bowl.
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Whisk together the pumpkin, oils, sugar, and eggs in a large mixing bowl. Add the flour mixture and stir until combined. Fold in apples.
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Divide batter into paper-lined muffin pans (or two loaf pans) and bake 25–30 minutes (50–60 minutes for loaves), until top springs back when you touch it.
