Why is that we really only eat pumpkin treats in the Fall? I love pumpkin….pumpkin bread, pumpkin cookies, pumpkin pie, pumpkin roll, I recently saw a recipe for Pumpkin Liquer that sounded like it could be converted to pumpkin syrup and be a great addition to coffee. I always say I’m not going to just do it in the fall, but I don’t break out of the seasonal rut and do it. Maybe this is my year! What about you……do you make pumpkin recipes all year round or just in the Fall?
1 1/2 cups Healthy Flour Blend
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (fresh, if possible)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1 ½ cups Sucanat OR 3/4 sugar and 3/4 cup brown sugar
½ cup butter, really soft, half melted really
1 small can pure pumpkin puree
Preheat oven to 350° and spray loaf pan or muffin tins with nonstick cooking spray.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Add butter to the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
Pour batter into the prepared pan or scoop into muffin tins.
Bake bread for about 40 minutes to an hour, until toothpick comes out with only a few crumbs. Bake muffins for 8-18 minutes (depending on size)