Monday, February 8, 2010

Pumpkin Muffins/ Bread

Ah, Snack Day. A big thing for a kindergartener. C knew he wanted pumpkin bread a LONG time ago. It is his turn about every 6-8 weeks. The only rules are that the snack be healthy and have no peanuts - funny how some parents can't seem to remember this! I didn't think his teacher would really appreciate me sending in a few loaves of bread, so I decided muffins, portioned and transporable, and told C to pick which muffin liner he wanted for his pumpkin muffins. Scooby Doo for those interested. I made a double batch so H also brought some into his preschool class for snack.

This bread is so good and so easy. I tweaked the recipe, substituting half of the AP flour with whole wheat just a little to make it a little healthier. I also added ground ginger. I didn't have any buttermilk and used sour milk instead. I made the sour milk before mixing any of the other ingredients. It is 1 tablespoon white vinegar into a 1 cup measure and the remainder of the cup milk. So, for this recipe 1 tablespoon plus 2 teaspoons white vinegar and milk to the 1 2/3 cup. By the time I got to the part of adding the buttermilk, the milk was soured enough. Having 2 helpers also slows things down, in a good way of course. 

Especially when using the wheat flour, this bread is better the next day. Of course, it is good when cooled too. 

Depending on how much you fill the muffin liners, you will get between 24 and 30. I filled mine about 2/3 full and got 30. I forgot to take a picture of the ones I sent to school, so these were the ugly ones I kept home for us to eat. The boys loved having a few extra to eat with breakfast the next couple of mornings too. They really are delicious!

Pumpkin Muffins
Adapted from Martha Stewart's Baking Handbook

1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour OR whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg 
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoons salt
2 cups canned pumpkin purée
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cup buttermilk 
    Preheat the oven to 375ºF and put liners or grease two muffin tins. Whisk together the flour, baking powder and soda, spices, and salt. In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the buttermilk, and mix until just combined. 
    Bake 19-20 minutes or until a tester comes out clean.Transfer pans to wire racks to cool for 10 minutes. Remove muffins from pan and let cool completely.
    For Bread: Coat two 8.5″ × 4.5″ loaf pans with butter. Bake for about an hour, at 350º rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.

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