A Monday Recipe: Can you stand another muffin? Pumpkin
I usually make a batch of some kind of muffins for school and picnic lunches, and snacks, and it just so happens that the chapter I'm working from in my Amish cookbook has a ton of quick bread (i.e. muffins) recipes. Any of these can be made, and indeed are written for, loafs.
Today's Pumpkin Muffin is delicious! It's made from fresh pumpkin and I had cooked and stored in my freezer last fall for breads, muffins, soups, stews and sauces. My favorite pumpkin hint is to add pumpkin puree to any tomato based broth or sauce..it's unrecognizable as "pumpkin" and makes the tomato seem so much richer in flavor. Sneaky sneaky!
Preheat oven to 350, grease loaf pans or line muffin tins
The recipe and instructions are as written in the book with my ingredient changes noted and my instructions following. Make sure to read through before starting these.
3 1/2c flour
1c shortening (1c veg oil)
2/3c buttermilk (2/3c milk)
Mix all together and bake in 4 small load pans, well greased. Bake at 350 till done.
**My instructions: Stir together dry ingredients (flour, soda, salt, cinnamon, nutmeg). In another bowl, beat eggs. Add sugar, milk, oil, and pumpkin. Stir dry ingredients into the wet. Pour into greased loaf pans or lined muffin tins. Bake loaves 1 hours, muffins 30 minutes.
These are SO tender and nice, and not too sweet. There were three pumpkin bread recipes in my book, and I chose this one because it had proportionately less sugar and it had nutmeg! Yummy!
at 8:26 PM