Muffins and Quick Breads · Uncategorized

Pumpkin Muffins

Victoria Day!   That means the home office is closed and a long weekend for us.   How better to use some of that free time to work on my baking skills.

These turned out much better than anticipated when I poured the runny batter into the muffin cups.  Actually, I am thrilled with the results and I think our current guest will enjoy them with her afternoon tea.

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Pumpkin Muffins

Pumpkin Muffins

1/2 cup all purpose flour

1 1/2 cups – minus 2 Tablespoons whole wheat flour

2 Tablespoons corn starch

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/8 teaspoon ground nutmeg

2 eggs

3/4 cup dark brown sugar, lightly packed

3 Tablespoons molasses

1/4 cup canola oil

1 cup canned pumpkin puree

2 teaspoons vanilla extract

3/4 cup milk

unsalted pepitas for garnish (optional)

Preheat oven to 400F.   Place paper liners in muffin pans and lightly spray the liners with non-stick cooking spray.    Set aside.

In medium bowl, whisk both flours, corn starch baking soda, salt, cinnamon, ginger, allspice and nutmeg together.

In large bowl, whisk eggs until well blended.  Add sugar, molasses, oil pumpkin and vanilla, milk and whisk to combine well.

Whisk  flour mixture into wet ingredients, stirring until everything is just combined.  Careful not to overstir or your muffins will be tough.   Batter will seem a bit runny, and there should be no lumps.

Pour batter into prepared muffin cups and top with pepitas, if using.

Bake 20 minutes, until tester inserted into center of muffin comes out clean.  Let cool on wire rack for 20 minutes.  Run a knife around each muffin if needed to loosen from pan and turn out onto rack to finish cooling.

The original recipe was by Ellie Krieger from FoodTV, and substitutions were made as written  here to suit what I had on hand in my own kitchen.

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Pumpkin Muffins
Muffins and Quick Breads

Chocolate Banana Bread

Chocolate Banana Bread

No surprise that it was my husband who found this recipe.  His love of all things chocolate is well known in our family.

This was originally published on Two Peas and Their Pod, and she has some great photos of the finished product, as well as a bunch more reasons you might want to make this.

If you mash the bananas well enough so that there are no lumps left,  it looks and tastes like a beautifully moist chocolate cake.

This works as either a loaf or cupcakes, and freezes well for up to a month.

Chocolate Banana Bread

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large ripe bananas  (1 1/2 cups mashed)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola, vegetable oil, or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips, divided

Preheat oven to 350F.   Spray a 9x5inch loaf pan with cooking spray or for muffins, place liners in 12 cup muffin pan, and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, mash the ripe bananas very well with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth

Gently stir the dry ingredients into the wet ingredients, taking care not to over mix. Stir in 3/4 cup of the chocolate chips.

Pour batter into prepared pan or muffin cups.  Sprinkle the remaining 1/4 cup of chocolate chips over top.   Bake the loaf for 60-65 minutes, muffins 20 – 25 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.  There might melted chocolate chips on the toothpick and that is fine. Just no  gooey batter.

Remove from the oven and set on a wire rack to cool.   Let cool in the pan for 15 minutes, then a knife around the edges of the bread (or muffins if needed) and carefully remove from the pan. Let cool on the wire rack. Cut into slices and serve.

NOTE – this will keep, refrigerated, wrapped in plastic for 4 days.    To freeze, cool completely, wrap in plastic wrap then aluminum foil.   Thaw, slice and serve.

Chocolate Banana Bread
Loaf
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Muffins
Muffins and Quick Breads

Whole Wheat Banana – Pumpkin Muffins

After all that effort making pumpkin puree, you had to be expecting this!

Yes, today, I did decide to turn the oven on and the results were so worth the extra heat in the kitchen.

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Whole Wheat Banana-Pumpkin Muffins

1 cup white flour

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats

2/3 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon allspice

1/2 teaspoon salt

 1/3 cup canola oil

2 eggs, lightly beaten

2 very ripe  bananas, well mashed

1/2 cup pumpkin puree

Preheat oven to 350F.   Put paper liners in 12 muffin cups, set pan aside.

Whisk both flours, rolled oats, sugar, baking powder, cinnamon, allspice and salt together in large bowl.  In separate bowl, stir together  bananas, pumpkin, eggs and oil until well combined.   Pour into flour mixture and stir gently until just combined.

Spoon into prepared muffin cups and bake about 25 minutes, until tops look dry and toothpick inserted into centre comes out clean.

Turn onto wire rack to cool.   Makes 1 dozen regular size muffins.