This morning we gathered on the Square and had a lovely time eating goodies, getting photos of adorable babies, and visiting with friends. We even had some surprise guests – one of our midwives and birth assistants came by to see some of the babies they helped welcome into the world! I brought some pumpkin bread and was asked about six times if I would share the recipe. Here it is!
This makes 2 dozen muffins or 2 loaves of bread (or half/half) so the amounts look like a lot and that’s why. We don’t split it but I’m sure you could.
3 c flour (can do some wheat, add wheat germ, etc)
1 t salt
1 T cinnamon (or pumpkin spice if doing apple or pumpkin)
1/2 t baking powder
1 t baking soda
Mix in large bowl. In another bowl combine:
2 eggs OR 2 T ground flaxseed & 1/2 cup water, mixed and set aside for a few moments
1 c oil (can do half apple sauce)
2 c sugar (We do 1 1/2 cups but could do less. Also could try half sugar/half honey?)
2 c “mix” (see below)
1 T vanilla (or half vanilla, half almond, half orange extract, etc)
1 c nuts (optional)
1/2 cup oats (optional addition, may need more moisture if you add oats)
“Mix” can be:
apples (diced or grated) or applesauce
orange or lemon juice (1/2 cup)
pumpkin (I do 1 cup pumpkin & 1 cup applesauce)
raisins or craisins (I do only 1 cup)
You get the idea! I also served mine today with an oat streusel topping – combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup oats, pinch of salt and big dash of cinnamon. Stir together and mix in 1 to 2 T coconut oil (melted) until crumbly, then sprinkle over the top of the muffin/breads. You can also add some diced nuts for extra crunch!
Every combination we do of these turns out a bit different with moisture, rise, etc. It’s a big experiment but always yummy. If you are planning to freeze them then you may want to do full oil – the applesauce/oil ones are drier and seem to not freeze and defrost as well. Enjoy!
Oh – for those who came to the September park date, this is the same recipe I used for the apple spice muffins.