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Melinda's books

I Am Watching You
The Maid
It Ends with Us
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob

Melinda Haiden's favorite books »


Strawberry Dole Whip


Pumpkin Muffins/Bread

Pumpkin time, pumpkin time!! EEKK!! I  must admit I have a huge obsession with making mini muffins! Making recipes with pumpkin in it gives me great thrill. I enjoy the flavor and the knowledge that the Holiday's are right around the corner (which means I need to kick the speed up and get moving on Holiday recipes). What more is there to say about this recipe? I love pumpkin muffins and bread so give this a try and I hope you enjoy. Remember, use pure ingredients vs. the bad ingredients. Pure ingredients when using give such a deeper flavor and understanding to the flavors. These are the most moist muffins you will ever try, I promise you that!

You Will Need:

3 Cups All-Purpose Flour
2 tbsp Organic Homemade Pumpkin Spice
2 tsp Baking Soda (Bob's Red Mill)
1 tbsp Baking Powder (Bob's Red Mill)
2 tsp Vanilla Extract
1/2 tsp Salt
1 Cup Sugar
1 (16 oz. can) Pumpkin Puree (not pie)
3 Large Pasture Raised Eggs
1 Cup Applesauce
Mix all the dry ingredients, except the sugar, into a bowl, mix together well, and set aside
Mix the eggs, vanilla, sugar, agave, and applesauce into another bowl; mix well (there is no need for a stand mixer here, this is easy without)
Add the pumpkin puree (you can def use homemade, but that is one ingredient I would rather not make homemade! Long process and never turns out)
Whisk in dry ingredients
Fold together with a silicone spatula 
Butter your pans and pour 3/4 of the way full; I used mini muffins and they were easier to bake up and the kids loved them! Bake at 350 degrees, cook the large loaf 30 minutes or until center comes out clean with a knife or bamboo toothpick; cook the mini muffins for 15 minutes (not any longer-15 always works perfect for these); and the mini loaf breads cook for 20-30 minutes or until insert is clean in the middle
Maybe I am a nerd, but I think these babies are BEAUTIFUL! Extremely moist, fluffy, and perfect for a school snack or snack just because, even on the Holiday table!

Update 2022: I like making triple batch of this, and baking mini loaves, then putting in freezer once frozen wrap in plastic wrap, bag up and label. The kids LOVE them they are the perfect snack.


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