Light and Tender Pumpkin Muffins... using Spelt Flour.

Light and Tender Pumpkin Muffins... using Spelt Flour. I know, I know... pumpkin related baked goods are more of a norm during the Fall season or for the Thanksgiving holiday. But I am sure many of us have leftover pumpkin puree stashed in our freezers... or extra cans in our pantry. Well, I do anyway:). Actually, I make sure to have some extra pumpkin puree, so I could bake these muffins throughout the year.... because pumpkin is good for you:)!

Some time ago I invented this pumpkin muffin recipe when I realized I could substitute pumpkin puree for the mashed banana in my banana bread recipe....truthfully, I had some leftover pumpkin I needed to use up and just took my chance:). But the Starbucks Banana Bread recipe is probably the most used recipe off this site... and I'm not kidding. I tend to have banana bread/muffins in my freezer most of the times and I no longer make any other banana bread. Actually I stopped searching for other banana bread recipes ever since I made the Starbucks' version. Too simple. Too good. But I do need to back up a bit and mention that I now make an adapted version of the original..... using less sugar and some extra light olive oil. Slight changes, but we like the recipe that way.

This is the type of recipe comes together quickly(I use a fork to mix everything, but you can use a mixer)... and the muffins come out light and moist. Plus, I've managed to vary the recipe from time to time, by using all sorts of flours and mixing in various additions... like nuts, chocolate, apple chunks, dried fruit, etc. So we never get tired of it:).

This past Thanksgiving, I received a hostess gift from a sweet friend who came over for a week-long visit. I'm always amazed how some people really make it a point to gift you with items that are such a blessing. Gifts that get used in practical ways.... such as beautiful kitchen towels (I really needed some, but how did my friend know?!), a package of tea, some vanilla pods, and a container of pumpkin pie spice... among other things. Such practical gifts, yet lovingly put together... and every time I use the pumpkin pie spice, I think of her.

The pumpkin puree can easily be exchanged with any winter squash/butternut squash puree. Actually, I made a 9x5 inch loaf, instead of the muffins... using some winter squash from the fall that was baked and pureed. It was delicious. I haven't yet experimented with using homemade apple sauce, carrot puree, zucchini , beets or other similar purees... though I have used pureed frozen strawberries We really loved the the strawberry flavor, and plan on experimenting with other purees... I've also substituted the sugar with less honey... which works.

In any case, I thought to share a recipe that has been made over and over in our house. Normally, I'll make more than one batch at a time... to freeze for later. While I've never added a frosting to these muffins... a good spiced cream cheese frosting would really go well together... and then you can just call them cupcakes:). Hope you enjoy...               

Note: A 29 oz can of pumpkin puree, makes about 3 batches... with a bit of pumpkin puree leftover( maybe 1/3 cup). I tend to add an extra TBS of pumpkin to each batch, this way I don't have to worry about the extra puree... really, doesn't affect the outcome too much. You can likewise freeze the extra puree and use it in scones, pancakes, cookies, etc.

Tip: You can easily bake this in a 9x5 pan... increase baking time to 50-60 minutes.

You will need: Feel free to adjust sugar to taste. We don't mind less sugar, but if you are not used to less sugar in your sweets (or if you are making these for guests), you might want to use the full cup amount. 

2 cups whole-grain spelt flour( can use all purpose flour)

1 tsp baking soda

1 ⁄4 tsp salt

2 tsps ground cinnamon

1 tsp pumpkin pie spice

1 ex-large egg

2/3-1 cup sugar

1 ⁄2 cup light olive oil

1 tsp vanilla extract

3-4 TBS buttermilk*

1 cup pumpkin puree

chopped pecans, optional

* I add 2-3 tsps lemon juice to whole milk and let sit until curdled. I've used 3 TBS soured milk...and I've also used 1/4 cup(to use up all my soured milk); the reason for the range. 

Directions:

Preheat oven to 325 deg F. Line muffin tin with liners. Set aside.

1. In a bowl, whisk together the flour, baking soda, spices and salt. Set aside.

2. In another bowl, mix together the egg, sugar, vanilla and oil until combined. Add to the flour mixture and mix thoroughly.... it's quite stiff.

3. Add the buttermilk and pureed pumpkin and mix until combined.... batter loosens up a bit. If using nuts, fold in 1 ⁄2 c chopped walnuts ... otherwise scoop batter( one regular ice scream scoop should fill each muffin liner) into prepared muffin tins. Top batter with remaining 1 ⁄3 c chopped walnuts( if using).

4. Bake for 24-25 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool for 10 minutes on a wire rack before removing from pan. 
~After the muffins cool, I like to freeze mine... they somehow get better, sort of like banana bread which is best eaten on the following day.

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Pumpkin Garlic Knots

Pumpkin Garlic Knots... I will be on vacation for several weeks. So until then, I will leave you with one of my new favorite breads. Absolute favorite...

I love garlic. I like pumpkin. I love, love pumpkin garlic knots. These pumpkin garlic knots are so delicious, that I had a really hard time stopping myself from eating too many. Seriously.

I came across this recipe on (never home)maker's blog and instantly knew I had to try them. I always look forward to trying another bread recipe... as I can never get enough of bread baking. This recipe would be just perfect for this time of year. It is an uncomplicated sort of recipe, especially if you use instant yeast. Oh, and a good mixer:). It is only a matter of mixing the dry ingredients with the wet, and letting the mixer do all the kneading....and then of course, letting the dough rise. The fun part is shaping them...you can make all sorts of shapes, from the simple knot, to a "kaiser roll" knot, or to shaping them into breadsticks This bread is ideal for "dunking" into an herbed oil. It is great brushed with melted butter and any seasoning of choice, garlic being a popular one...But you can easily try a chive variation or even a sweet version with cinnamon and sugar. If you feel the garlic can be too pungent, try mellowing it out by cooking it in a bit of oil/butter for a minute or so.

This is a great little appetizer, a side or even a meal in itself. I am hoping you can give this recipe a try, as we absolutely love these. Another great recipe that needs to be filed in my "favorites". Please feel free to check the original recipe. Hope you enjoy....

Note: These pumpkin knots have a very mild pumpkin flavor...

You will need: inspired by (never home)maker's blog

Pumpkin Knots:

3 1/2 cups unbleached bread flour

2 1/4 tsp instant yeast

1 tsp table salt

1 cup warm water

1/2 cup pumpkin puree

2 TBS honey

2 TBS olive oil

Garlic Sauce:

1-3 garlic cloves minced

olive oil or melted butter or combination of both

pinch of salt

dried basil

Parmesan cheese (optional)

Directions:

1. In a mixing bowl add flour, yeast, and salt.

2. In a separate bowl ( or large measuring cup), add water, pumpkin puree, honey and oil. Stir to combine. The mixture should be a warm( 110-115)....I usually add hot water , so that when I add the rest of the liquid ingredients, the mixture is just warm.

3. To the dry ingredients, add the liquid pumpkin mixture and mix(knead) for 5-8 minutes using the mixer dough hook.

4. Take dough and knead by hand slightly...just to bring the dough together. Place the dough in an oiled large bowl (or place back in the mixer bowl) and cover with a plastic wrap.

5. Let rise for about 2 hours or until doubled.

6. When risen, take a piece of dough and roll in the shape of a rope. Since the dough can spring back, I usually make all the ropes and then go back and tie them... cutting the dough as needed.

7. Preheat oven to 425 with the pizza stone in the oven....I am sure you can use a pan if you don't have a pizza stone.

8. Tie a knot and let knots rise until puffy or almost doubled. You can also make a larger "knot" similar to the way kaiser rolls are made:

a. Tie each strip of dough into a knot....leaving a bit of dough on the ends.

b. Take the end of the knot that’s lying on top( the right) and tuck it underneath and into the center.

c. Then take the end that’s lying underneath( the left), and bring it over the top, tucking it into the center.

9. Let the knots rise till puffy or almost dill doubled in size. Bake knots for 10 minutes or until lightly golden....this all depends on the size of the knots. I like to place my knots on a piece of parchment paper and then using a pizza peel slide it onto the hot baking stone.

10. Make garlic topping by mixing minced garlic with some olive oil/melted butter and basil

(or oregano or any favorite herb)... add some Parmesan if you wish. Brush mixture on warm knots...or place knots in a bowl and pour the garlic sauce on them. Toss until combined.

Serve warm. You can freeze the knots( without the sauce and re-heat later.... brush with garlic sauce and serve)....though they are best eaten when freshly-baked and slightly warm.

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Starbucks Banana Bread...an absolute favorite!

Starbucks Banana Bread... Banana bread recipes abound...all sorts of variations. But I thought I would make this version, since I had so many frozen bananas. With the rest of the frozen bananas, I ended up making some healthier banana muffins....a new post soon:). The bananas really needed to be used up. Frozen bananas.... somehow, they always make it in some sort of bread recipe.

You know, this recipe was really, really good....actually it is an absolute favorite! Moist and flavorful, the way I like it. It comes together rather quickly, not a fussy recipe at all. Plus, the bananas get used up. I like that. Try adding some extra flavoring to make it unique. I like to add a bit of almond flavor to mine. It sort of goes with all the added nuts. Purely optional, though. And, as with all banana breads, they are best eaten the second day. The flavors fully develop and the bread becomes quite moist. Much, much better.

You could likewise freeze the bread. ...which is what I do. It is always good to have some on hand...for unexpected guests, the next potluck, or for those days that you want something to go along with your cup of tea or coffee.

You can also make Banana Nut muffins... just bake in a muffin tin for 24-25 minutes... or until toothpick comes out clean. Makes 12 muffins. Hope you enjoy...

Update: I no longer use the whole amount of sugar... have cut the sugar amount to 3/4 cup....though I think 2/3 cup will work just as well.

Also, I now most always use half whole wheat flour...though sometimes I will make it with 100% whole wheat... or half oatmeal flour( finely ground oats) and half whole wheat/ spelt flour. I also use extra-light olive oil...

Note: This recipe can easily be made into a wonderful pumpkin/winter squash bread. I normally make it with white whole wheat/spelt or half whole wheat /white flour. I substitute the mashed bananas for 1 cup cooked and mashed canned pumpkin(or winter squash that has been baked till soft, and then pureed)... with this particular recipe the sugar needs to be increased to about 1 cup and spices added. I normally add 1 tsp pumpkin spice and 2 tsps cinnamon. I quickly snapped a picture of our last slice so I could show you the winter squash variation....with no nuts.

Starbucks Banana Bread Recipe as per original recipe below.

You will need:
2 cups all purpose flour
1 tsp baking soda
1 ⁄4 tsp salt
1 egg
1 1 ⁄8 cups sugar
1 ⁄2 cup vegetable oil
2 TBS buttermilk*
1 ⁄2 tsp vanilla extract
3 ripe medium-large bananas (mashed)
1 ⁄2 cup + 1 ⁄3 cup chopped walnuts
* I just use plain whole milk with 2-3 tsps lemon juice, let it sit until curdled, and use it in place of the buttermilk

Directions:
1. Pre-heat the oven to 325.˚F. Grease a 9x5 loaf pan...I like to use parchment paper. Set aside.
2. Blend together the flour, baking soda and salt and set aside.
3. Mix together the egg, sugar, and oil until combined. Add to the flour mixture.

4. When blended, add the buttermilk, vanilla and mashed bananas and mix until combined.


5. Fold in 1 ⁄2 cup chopped walnuts and pour batter into prepared loaf pan.
6. Top batter with remaining 1 ⁄3 cup chopped walnuts.

7. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
8. Dust with some powdered sugar for some elegance.

9. Banana bread always tastes better the next day....just wrap it up...or freeze.

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Spiced Pumpkin Bread

Spiced Pumpkin Bread...What is Fall without a pumpkin bread? I recently tried this recipe from America's Kitchen (can you tell I like their recipes?!). It was a wonderful bread... moist and flavorful. I of course had to do my own version ...nothing of big change. I just didn't have canned pumpkin like the recipe called for. But, I did have some pumpkin that I had baked and frozen for recipes like this. I processed it and made it like a paste. It worked wonderfully!

I baked 2 breads ... just I wanted to see how different flavors go with this bread. I made a coconut and chocolate chip... loved the flavors. I also made the original recipe with pecans and cranberries. It batter looked so beautiful when stirring it... the colors were so fall like! This bread freezes very well... good to keep for that cup of tea or coffee. Hope you enjoy...

NOTE: I use this recipe when making pumpkin bread nowadays... easier and uses oil instead of butter.  

Tip: Be sure to buy unsweetened canned pumpkin...

You can also bake this bread in muffin tins..... just decrease the time about half the baking time or until toothpick comes out clean.

You will need:

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1 (15 oz) can pumpkin (not pie filling)*

1 cup sugar

8 TBS (1 stick) butter, melted and cooled

2 large eggs

2 tsps vanilla

1 cup pecans or walnuts, toasted and chopped

1 cup dried cranberries (optional)

I also added some almond flavoring

*I used 2 cups of homemade pureed pumpkin in my recipe... for the 15 oz can.

** I used 1 tsp pumpkin pie spice instead of all the spices they listed.

*** Also, I noticed that the baking time was a bit different for me...they say to bake for 45-55 minutes or until toothpick comes out clean. Mine took well over an hour... So, check and double check to make sure it is cooked completely and that the toothpick when inserted comes out clean.

Directions:

~Preheat oven to 350 deg F~

1. Grease an 8 1/2 by 4 1/2 loaf pan...(I always cut a piece of parchment for the bottom to ensure that the bread will come out.) Set aside.

2. Whisk the flour, baking soda,baking powder, cinnamon,salt,spices in a large bowl.

In a medium bowl, whisk the pumpkin,sugar,melted butter, eggs and vanilla together until smooth.

3. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not over mix).

4. Gently fold the pecans and cranberries (if using). The batter will be very thick.

5. Scrape the batter into the prepared pan and smooth the top.

6. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached... about 45 -55 minutes, rotating the pan halfway through baking.

7. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hr before serving.

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