This was actually a pumpkin bread recipe. We were vacationing in the Poconos and our little cabin-by-the-lake didn’t come with bread pans. But it did have a muffin tin in the cupboard. So, pumpkin bread became pumpkin muffins.
At home, I made the recipe again, but baked it in a mini-muffin tin. Even better. So, whether you make bread, muffins or mini-muffins, I think you’ll enjoy this egg-less pumpkin recipe.
Ingredients:
3 1/2 cups whole wheat pastry flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
1 1/4 cup Fruit Sweet
2 cups pumpkin puree
1 cup olive oil
1/2 cup milk (I used coconut milk)
Directions:
1. Preheat oven to 350 degrees. Oil miniature muffin tins.
2. Mix all dry ingredients in a large bowl; blend wet ingredients together and stir into flour/spice mixture.
3. Fill muffin tins almost to the top.
4. Bake 14-17 minutes. Let cool slightly, then remove from pan to cool completely on aluminum foil.
Makes 4 dozen very moist mini-muffins.