Pumpkin muffins or loaf
Makes 24 muffins from 1 pack
I never need a seasonal excuse to eat something flavored with pumpkin & warm spices.
The puree creates a tender muffin & like bananas & applesauce is a friend to gluten free & vegan baking.
It helps keeps these delicious muffins moist for 2 days after baking so perfect for school lunches.
One full bag makes 24 muffins or 2 loaves
Recipe can easily be doubled by using full pack of mix
Ingredients:
1/2 pack (250 g) Gusto Pancake & Baking Mix
1/2 cup granulated sugar (100 g)
1/3 cup packed light brown sugar (75 g)
1/2 cup (105 g) neutral oil or olive oil**
2 eggs*
1/2 can 15 oz/425 g canned pumpkin purée (212 g)
1/3 cup water or apple cider (80 g)
1/2 Tbsp pumpkin pie mix
1 tsp vanilla extract
*see egg-free recipe below
** can do 1/4 cup melted butter & 1/4 cup oil for even better flavor & tenderness
Homemade pumpkin spice blend:
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or allspice
Directions:
Preheat oven to 350°F.
Line muffin pans with paper liners.
In a large bowl, beat the sugars & oil together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, pumpkin spice blend & vanilla extract.
Add the flour & mix with a large spatula. If you’d like to add nuts, chocolate or dried fruit, fold them in.
Divide the batter evenly between the muffin cups or a 9x 5” loaf pans. Sprinkle the tops of the muffins with a little brown or coconut sugar & seeds or nuts, optional.
Bake 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. Loaves take 45-55 minutes.
Allow to cool, serve as is or top with vanilla cream cheese icing.
Ingredients:
1/2 pack (250 g) Gusto Pancake & Baking Mix
1 cup pumpkin puree
1 cup packed brown sugar (220 g)
1/2 cup oil
1/4 cup apple juice or water
2 tsp pumpkin spice
1 tsp vanilla extract
Directions:
Preheat oven to 350°F.
Line muffin pans with paper liners.
In a large bowl, beat the sugar & oil together with a whisk. Add the pumpkin purée, pumpkin spice blend & vanilla extract.
Add the flour & mix with a large spatula. If you’d like to add nuts, chocolate or dried fruit, fold them in.
Divide the batter evenly between the muffin cups or a 9x 5” loaf pans. Sprinkle the tops of the muffins with a little brown or coconut sugar & seeds or nuts, optional.
Bake 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. Loaves take 45-55 minutes.
Allow to cool, serve as is or top with vanilla cream cheese icing.