Oh My Gourd: Pumpkin Bread Muffins

Welcome to fall, friends! I LOVE summer, but fall decorations, food, and activities just have a way of drawing me in. Our weather is still pretty warm on most days, but the season makes me crave seasonal soups and breads anyway. I already made goulash this week and we’re on our second round of pumpkin bread muffins…sorry not sorry! Most of my decorations are up, but I’m waiting just a few more days to head to the pumpkin patch to get my pumpkins and mums.

These pumpkin bread muffins have a light pumpkin flavor that can be adjusted by changing the ratio of canned pumpkin and applesauce. The flavor can also be sweetened and deepened by using dark brown sugar instead of light. This will also change the color of the muffins. I left my mix a little thick so it would be more bread like (with some crunchy bits on top!). Check out the full recipe below!

Ingredients

• 2 cups flour (traditional all purpose or GF)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ cup brown sugar
• 6 tablespoons melted unsalted butter, cooled
• 1 large egg, room temperature
• 1 cup canned pumpkin
• 1¼ teaspoon vanilla
• ½ cup unsweetened applesauce
• ¾-1 cup mini chocolate chips (optional)

1. Preheat oven to 360 degrees. Grease muffin tin or fill with liners.
2. In a medium bowl, mix together the dry ingredients: flour, baking powder, cinnamon, salt, cloves, and nutmeg.
3. In a large bowl, mix together the brown sugar, butter, egg, pumpkin, vanilla, and applesauce. You can adjust the ratio of pumpkin and vanilla to adjust the flavor and moisture level.
4. Add the dry ingredients to the wet ingredients and mix thoroughly. Be careful not to overmix if you are using regular flour.
5. Fold in the chocolate chips (if using).
6. Pour the mixture into the muffin tin(s). This recipe yields 12-18 muffins.
7. Bake for 20-24 minutes.
8. ENJOY!

What special ingredient would you add to this recipe?

Katie G.