Here's the plain truth: making a quick bread takes too long in the oven (50 minutes!). If I'm going to bake something, I want it fast. Therefore, I always make quick breads and muffins in my tiny cupcake tin, making them just the right size to eat three -- which is still less calories than eating one full-size muffin. And there are no crumbs from cutting up a loaf, either. This recipe is no fuss; it takes just 15 minutes to bake. And it gets rave reviews from everyone!
I like my pumpkin a little gingery and filled with spices, too. These little things taste like autumn. And no, one is not enough. But seriously, you can make this as a loaf or in full-sized muffin tins; all you have to do is change the baking time. You know when it's done when a knife comes out clean.
Pumpkin Muffins
- 1 cup white flour
- 1 cup whole wheat flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup sugar
- 1/3 cup maple syrup
- 1 Tablespoon molasses
- 1 cup cooked and drained pumpkin
- 1 egg
- 1/3 cup melted butter
- Turbinado sugar for sprinkling on the top
- Preheat oven to 350 degrees
- Mix everything together.
- Put it in your baking dish/tin and bake until done.
For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com