Pumpkin Spice Muffins

Easy pumpkin spice muffins - healthy enough for breakfast, tasty enough for dessert!

Pumpkin Bread Pudding

After making some Spiced Pumpkin Bread, we decided we didn't really want another loaf of bread. What to do? I thought of just putting the loaf in the freezer for later, but as usual, we had no more freezer space. Then we thought about Bread Pudding. I'd never made Bread Pudding before, so I had even more motivation to try it out! In fact, we liked the Pumpkin Bread Pudding better than the spiced pumpkin bread by itself. I didn't put a whole lot of spices into the bread pudding since I'd already used quite a bit in the bread. Next time, I might drizzle some sweetened condensed milk on top to give this bread a bit of extra sweetness since I didn't add any sugar. You could easily use one, the other, or both depending on your preferences. (We also had this Pumpkin Bread Pudding as breakfast, so I wanted to maintain at least some semblance of healthiness!)

How do you adjust recipes to make them more "breakfast appropriate?"

Pumpkin Bread Pudding

by CJ Huang

Make your Spiced Pumpkin Bread into some Pumpkin Bread Pudding almost healthy enough for breakfast.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 12 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
		2 cups		milk
			3	eggs
		1 teaspoon		cinnamon
		5 cups		pumpkin bread, cubed	I used Spiced Pumpkin Bread.
		2 tablespoons		vanilla extract

Methods:

	1. Gather all materials.
	2. Combine milk, eggs, and vanilla.
	3. Place pumpkin bread cubes into a baking dish, and pour milk, egg, and vanilla mixture over bread. Sprinkle cinnamon on top. Bake at 350F for 30 minutes.

Spiced Pumpkin Butter

Got some extra pumpkin? Make your own spiced pumpkin butter, and sweeten it up with a bit of maple syrup for an additional layer of flavor!

Pumpkin Yeast Bread

A simple and flavorful pumpkin yeast bread made with roasted pumpkin puree.

Spiced Pumpkin Bread

A moist and flavorful spiced pumpkin bread.

Pumpkin Cranberry Bread

I made pumpkin bread for the first time, "following" this recipe. I use the term loosely. The pumpkin I used ended up making about 4 cups of purée, so made a double batch, and substituted pumpkin purée for bananas; no raisins, so I used dried cranberries; not enough eggs, so extra cream cheese; and I’m not even sure what else I didn’t follow. Maybe I should plan ahead more next time and have stuff prepared. Oh well.

Do you often find yourself modifying a recipe?

Pumpkin Cranberry Bread

by CJ Huang

A scrumptiously moist pumpkin bread with dried cranberries and a cream cheese frosting.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 2 loaves

Materials:

Mass	Weight	Volume	Number	Material	Notes
		8 tablespoons		butter
		1 tablespoon		cinnamon
		1 cup		dried cranberries
		14 ounces		cream cheese	separated use
			3	eggs
		4 cups		flour	I used about 1.25 cups white flour and the rest wheat.
		2 teaspoons		baking powder
		2 teaspoons		baking soda
		1/2 teaspoon		milk	I used whole.
		2.5 teaspoons		nutmeg, grated
		2 teaspoons		salt
		4 cups		pumpkin puree	About a mid-sized pumpkin, and the most inefficient part of the process.
		2 cups		sugar
		3/4 cups		powdered sugar
		1 teaspoon		vanilla extract

Methods:

1. Butter the loaf pans (I used 2 loaf pans, you could easily make muffins or mini-muffins like the recipe, but I didn’t have that many muffin tins).
2. Form the Wet Team (eggs, butter, pumpkin, 10 ounces cream cheese, dried cranberries, sugar) and cream together. I didn’t get it completely homogeneous, but it should be fine as long as it’s not too chunky.
3. Assemble the Dry Team (flour, cinnamon, baking powder, baking soda, nutmeg, salt).
4. Add Dry Team to Wet Team.
5. Mix until barely combined.
6. Fill baking container about 75% of the way.
7. Bake at 350F-375F until GBD, or golden brown and delicious, as Alton Brown would say. James thinks it took about 30-45 minutes, but that’s just a guess.
8. While the bread is baking, mix all the glaze ingredients (4 ounces cream cheese, powdered sugar, milk, vanilla) in a bag, and squish it around until it’s uniform. You could also do the mixing in a bowl and then transfer to the bag for easier application, or spread it on instead of squeezing it on. So many options!
9. Take the bread out when it’s GBD, put on the glaze, and enjoy!