Pumpkin Muffins & Bread

It’s that time of year for baking with pumpkin and squash! I bought a pumpkin squash, baked it, and made not only pumpkin muffins but some pumpkin bread, all in one sitting. It’s great to eat the muffins right away and freeze the pumpkin bread for later, give to a friend, or take to a pot luck dinner.

(By the way, I cheat and use any squash that has bright orange, mealy flesh, the kind that bakes up thick and creamy instead of watery and stringy)

One dozen Pumpkin muffins and a loaf of Pumpkin Bread:

Printable Recipe

All rights reserved worldwide – Teresa L Greenway

Make the crumb mixture first:

In a small mixing bowl add:

  • 113 g white sugar
  • 113 g of salted butter
  • 170 g all purpose flour

Using your hands rub the butter into the mixture until the mixture is crumbly and when you squeeze it gently it sticks together making larger crumbs.

Mix together in a large mixing bowl:

  • 250 g sourdough starter @ 100% hydration
  • 200 g Orange juice (if you make it from concentrate, keep it on the rich side)
  • 110 g oil (I used a light olive oil)
  • 100 g milk
  • 219 g eggs (three large eggs)
  • 200 g dark brown sugar
  • 300 g pumpkin puree
  • 17 g salt

In another bowl mix together:

  • 570 g all purpose flour ( I left out 60 g of flour and used 25 g of flax seed meal and 35 g of almond flour)
  • 9 g baking soda
  • 15 g baking powder
  • 12 g cinnamon
  • 6 g ginger
  • 2 g nutmeg

Add the dry ingredient bowl to the wet ingredient bowl and mix just until blended. You don’t want to over mix.

Using a standard muffin pan, oil the pan and then  fill the cups to the top. Spoon some crumb mixture onto each muffin and push it gently using poking pressure from your finger tips.

Bake the muffins at 400F for about 20-25 minutes, just until a toothpick pulls out clean. Don’t over bake. When you get crumbs all over from taking them out of the pan, don’t worry, they somehow disappear of their own accord….

So moist and delicious!

Pumpkin Bread:

Once you are done filling and topping the muffins, add 140 g of coarsely chopped walnuts (or pecans) to the remaining batter and then oil and fill a small bread pan.

Use the rest of your crumbs on top of the bread. Using a mixing spoon or spatula, gently push some of the crumbs into the batter all around the top of the bread and down the sides, this helps to make a marbled effect in the bread. If you want, you can start out by putting some crumbs on the bottom before adding the batter or layering the crumbs into the batter and finishing it off with crumbs on top. If you go to all that trouble, you might have to make more crumbs though!

Bake loaf at 400F for 45 -50 minutes, don’t over bake. It is done when a knife pulls out clean.

My kids have asked me to use the crumbs to make a crumb bread….. 😉

The taste does not disappoint!

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