Brunch/ RECIPES/ Sides

Easy One Bowl Pumpkin Bread/Muffins

***This is a re-post from last fall.  Enjoy!
I found this great recipe at Kitchen Stewardship.
I have made it 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!
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)
Mix all ingredients together.  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 !!!  
Get this…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!
To make my loaves healthier, I cut the sugar down to a cup, and used 1 cup whole wheat flour and 2/3 cup unbleached white flour.  Next time I will try honey instead of sugar and applesauce instead of oil.  I also want to add some dried cranberries (got that idea from those crazy $7.00 loaves at my market:))
Easy Ways to Make It Healthy:
  1. Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total)
  2. Level two:  use half whole wheat flour
  3. 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. melted butter or coconut oil
¾ t. salt                                                1/4 c. cold water
½ t. cloves                                          1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses
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.
 Oh, one more thing…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 happy, 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 bulk option.  Lately, 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!

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  • Anonymous
    November 22, 2010 at 9:32 pm

    I have baked this recipe twice now. I just made a double batch to take with us to the two Thanksgiving dinners we are attending. My 5 y.o. walked into the kitchen and asked what I was making. I told him and he replied, “Yum! That’s my favorite.”
    Thanks for sharing this super easy and yummy recipe!

  • Donna
    October 14, 2010 at 3:51 pm

    Hi Amy, I baked these muffins over the weekend and they are delish. They were quick and easy to make. My husband took them to his office – those mini muffins kept making it into my mouth so they had to go! They were a hit! Thanks so much for sharing. I shared this recipe on my site and linked back to you. 🙂

  • Busy Working Mama
    October 11, 2010 at 12:38 am

    Yum! So going to try this recipe! Thanks 🙂

  • Jill Nogales
    October 8, 2010 at 5:11 pm

    Okay, you talked me into it! I’m going to the kitchen to make your pumpkin muffins. 🙂

  • Hen Jen
    October 8, 2010 at 3:33 am

    I love pumpkin bread, I have a pretty good recipe, but I’d love to make it more healthy, can’t wait to try this one!

  • Marianna
    October 6, 2010 at 9:08 pm

    This sounds really good. It’s similiar to a recipe I use. One thing I always add is some flaxseed to bump up the nutrition a little bit.

  • Lisa
    October 6, 2010 at 3:52 pm

    Oooh, I was just thinking about making pumpkin bread, but my recipe has cream cheese in it and I don’t have any at the moment. Definitely going to give your recipe a try today. The kids will love coming home to pumpkin bread after school!

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