One of my husbands favorite foods his mom makes are pumpkin muffins. And thankfully I had a kitchen-themed bridal shower and one of the recipes his mom shared with me was for her pumpkin muffins. They are a great fall treat. You can add in nuts or chocolate chips too. Or you can make it into a bread and increase the baking time to about an hour.
Ingredients
4 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
2 teaspoons cinnamon
1 ½ teaspoons ginger
2 cups pumpkin
2/3 cups water
4 eggs
Directions
1. Stir dry ingredients together. Make a well and add pumpkin and water. Mix to dry ingredients
2. Add eggs, one at a time.
3.Bake at 350 degrees for 15 minutes.
Enjoy,
This is one of the few diary recipes I can’t completely get rid of. We eat it maybe twice a year with pasta or pasta sauce.
The Players
3-4 tablespoons butter (or in our case Earth’s Balance Natural Spread)
1/4-1/2 teaspoon garlic powder
1 baugette
1 bag shredded mozzarella cheese
The Fun
Preheat Oven to 350 degrees.
Slice Baugette.
Mix the butter and garlic powder.
Butter the pieces of bread.
Top with Cheese.
Bake for 10-15 minutes or until cheese is bubbly.
I’ve been on a kick lately of baking and cooking without posting, so I am trying to catch up. This week certainly featured a lot of recipes from Emily’s blog, Daily Garnish. She is a pro, so it is easy for me to trust her recipes. Today’s is one of hers too– Peanut Butter Chocolate Chip Muffins.
I did make a couple of modifications the last time I made it in order to see if it would work with what I had in the house. I used half wheat and half white flour, and I used 1 3/4 cup coconut milk instead of the almond milk. Also, I used vegan chocolate chips to make the recipe vegan.
Did you try them? They’re good. 
My son is on a big time chocolate chip kick. He wants to put them in EVERYTHING. Honestly, who can blame him? Now that he is dairy-free, we use vegan chips. He still loves them, and I love being able to continue to give him a few of the “old” things he loves.
The Players
3/4 cup almond milk
1/4 cup melted Earth’s Balance Buttery Spread (you can use butter, if you prefer)
1 large egg
1 1/2 cup whole wheat flour
1/2 cup mini vegan chocolate chips
1/3 cup packed brown sugar
2 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped nuts (optional)
The Fun
1. Heat oven to 400 degrees. Grease bottoms only of muffin cups (12) or line with paper cups.
2. Beat almond milk, buttery spread, and egg in large bowl with a fork or whisk. Stir in remaining ingredients just until flour is moistened.
3. Divide batter evenly among cups (about 2/3 full).
4. Bake 18-20 minutes or until golden brown. If using a greased pan, allow muffins to sit five minutes before removing them from pan. If you used paper muffin cups, remove immediately to wire rack.
We like to eat them warm…with melted Earth’s Balance.
My last post on the Chicken Wild Rice Soup showed a piece of cornbread along with the soup. A few months ago I was in search of an easy, tasty cornbread and came across the Albers Original Cornbread recipe over on Tasty Kitchen. It is really easy and delicious. It got the highest compliment from my husband who said it didn’t even need butter…and he likes to put butter on almost every kind of bread and muffin.
Ingredients:
1- 1/2 cup Flour
1/2 cups Cornmeal
1 Tablespoon Baking Powder
1/2 teaspoons Salt
2/3 cups Sugar
1- 1/4 cup Milk
2 whole Eggs
3 Tablespoons Oil
1/2 cups Butter, Melted
Directions:
1. Preheat oven to 350 degrees F.
2. Combine all of the dry ingredients (including sugar) in a large bowl.
3. Combine liquids in a separate bowl.
4. Add liquids to dry ingredients and mix until just blended. Do not over-mix.
5. Pour into a greased square 8″ or 9″ pan. Bake for 30-35 minutes until top is golden and a toothpick inserted comes out clean.
Enjoy,
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