I have made this Easy One Bowl Pumpkin Bread/Muffin recipe TWICE this week and I really love it. It is a “dump all ingredients into one bowl in no certain order and stir” recipe, so it takes minutes to whip up. It is super moist, makes the house smell like fall, and fills up little tummy’s when they need a snack. Another great thing about this recipe is that it has a few different options to make the original recipe healthier. Love that!
*For the healthier version, keep reading.
Easy One Bowl Pumpkin Bread/Muffins
1 ½ c. sugar ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
Mix all ingredients together in one bowl. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
- Bread (one loaf) = 75-90 minutes
- 12 Muffins = 45 minutes
- 24 Mini muffins = 25 minutes
——————–
Cost: about $1.50 !!!
I was at my neighborhood natural market this weekend and they were selling freshly baked pumpkin bread for $7.99 a loaf! That’s just craziness!! They were skimpy little loaves, too. I walked away smiling to myself, thinking about how I can go home and whip up a generous loaf of my own pumpkin bread that would be just as healthy as theirs!
——————–
Easy Ways to Make It Healthy:
- Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total) or use honey
- Level two: use half whole wheat flour
- Level three: make the “oil” melted butter or applesauce
One Bowl Pumpkin Muffins Healthy Remake
3/4 cup honey ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. whole wheat flour
1 t. baking soda ½ c. coconut oil
¾ t. salt 1/4 c.water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. whole wheat flour
1 t. baking soda ½ c. coconut oil
¾ t. salt 1/4 c.water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses
Mix all ingredients together in one bowl. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
Baking Change: Only bake muffins for 30 minutes – honey browns faster!
——————–
Both recipes call for only a half a can of pumpkin. I wondered what to do with the other half, until I saw how quickly my family ate up the first loaf. I made a second loaf the very next day. You could double the recipe and freeze a loaf. I knew we would be home quite a bit this weekend and I love to have something yummy baking in the oven, so I made the loaves on separate days.
Tip: Make sure your spices are not dated and tired. I could not believe the difference in my 2 loaves, the first one I made with spices I know have been in my cupboard since last fall, and although the texture was awesome, I wondered, “if the spices were super fresh, would taste any different?”
For the second loaf, I went to my market where they sell spices in bulk (you can help yourself to whatever amount you need and they charge you by weight). DO THIS IF YOU CAN, the second loaf was amazing! I love the buy spices in the bulk section option!
I have been buying a small amount for whatever recipes I am going to make in the next week or two. I did this for 2 recipes that I make all the time, chili and chicken curry, and both recipes tasted like they had a makeover, when all I did was buy super fresh spices. It is very economical, and so very worth it!
Lisa @ Fern Creek Cottage
January 30, 2012 at 2:52 pmI made your pumpkin bread this week-end and it was a huge hit with the family. Yummy! I love that it is a one bowl recipe. So easy! I’m going to try making it in a muffin pan today. Thanks for the great recipe!
Brittany
October 19, 2009 at 7:17 pmYUM – pumpkin is my fave, can’t wait to try these this weekend! 🙂
julier2120
October 19, 2009 at 2:53 pmYummers! Gonna make it!