Pumpkin Muffins or Quick Bread, a quick after school snack

Pumpkin Muffins or Quick Bread, a quick after school snack

Pumpkin Muffins or Quick Bread, a quick after school snack are great in the fall. Are you ever in the mood for quick bread and just don’t have the hour to wait for it to bake? It is easy to convert a loaf recipe to muffins. You will make 24 muffins from the typical 2 loaf quick bread recipe. Just reduce your cooking time to 20 to 25 minutes.

Pumpkin Muffins or Quick Bread, a quick after school snack are great in the fall.
 

The kids were having playdates after school and I really did not have anything that great in the pantry, but did notice the can of pumpkin. I did had recently received an email from My Recipes stating the Perfect Pumpkin Recipes. I found this recipe for Pecan Topped Pumpkin Bread and decided to make it as muffins as my time was limited. The ingredient list is a bit lengthy but well worth it. I didn’t use the egg substitute and doubled the spices for a little more flavor.

Try topped with low fat cream cheese for a more protein packed treat.

I covered only 1/2of the Pumpkin Muffins with the nuts as I was not sure of allergies or the texture on a whole muffin top. Next time I might consider adding a few chocolate chips for variety, it is a cooking light recipe. The kids each had 2 muffins each so I would consider it a success.

Pumpkin Muffins or Quick Bread, a quick after school snack are great in the fall. Pumpkin Muffins or Quick Bread, a quick after school snack are great in the fall.

Pull out the canned pumpkin before Thanksgiving this year and try these easy and tasty Pumpkin muffins treats.

Pumpkin Muffins Recipe

  • 3 1/3 cups all-purpose flour (i used 1/2 whole wheat flour) 
  • 1 tablespoon baking powder 
  • 2 teaspoons baking soda 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground nutmeg 
  • 1/2 teaspoon ground allspice 
  • 2 cups granulated sugar 
  • 1/2 cup egg substitute 
  • 1/2 cup canola oil 
  • 1/2 cup low-fat buttermilk 
  • 2 large eggs 
  • 2/3 cup water 
  • 1 (15-ounce) can pumpkin 
  • Cooking spray 
  • 1/3 cup chopped pecans 

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

 
 

 

1 Comment

  1. yum! thanks for sharing!

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