April 2, 2011 Recipe #9: Pumpkin Spice Bread or Muffins

You can't go wrong with pumpkin muffins! Yum! In the past when I've made pumpkin bread, I only used cinnamon, but this time, as part of 

The 2011 Cookbook Challenge, I decided to follow the spices exactly: cloves, cinnamon and nutmeg! These smelled delicious and were nice and moist when they came out of the oven!

Now I did make a coupe of changes. The recipe called for 2 cups granulated sugar. Instead, I used 1 cup raw sugar and 1 cup brown sugar. Also the original recipe recommended using 1-1/2 cups applesauce or 1/2 cup applesauce plus 1/2 cup canola oil. I took the equal parts of oil and applesauce, but decided to use grapeseed oil in place of the canola as well as homemade unsweetened applesauce that had been sitting in my freezer waiting to be used in a recipe. I also used ground flaxseeds and water to make the equivalent of eggs, but rather than follow the directions, I mixed the two together and let the mixture sit for 10-15 minutes until it was thickened, looking more like an egg consistency. Last but not least, instead of using all-purpose flour, I went with whole wheat flour and the remainder of whole wheat pastry flour that I had on hand. Mmm, mmm, mmm.

Unfortunately, I can't tell you how these tasted, alone; however, I incorporated them into a recipe that will be coming soon! And let me tell  you - you aren't going to want to miss this one! Amazing!

The pumpkin muffins here do not have any extra add-ins because of how I was using them in the recipe to come, but nuts and/or chocolate chips would be a delicious addition!

Enjoy!