Pumpkin "Bread-Pudding" Muffins
|Categories:||Other Breakfast, Cakes, Puddings, Muffins, Sweet Breads, Other Snacks, For Kids, Vegetarian, Healthy|
|Keywords:||Carrot, pecan, pineapple, FRESH, olive, oil, wheat, whole, pumpkin, peaches|
|1 1/2 c||olive oil, light flavored (or walnut oil)|
|2 tsp||baking powder|
|1 1/2 tsp||baking soda|
|1 tsp||ginger powder|
|1 large||(or 2 15 oz.) can peaches, drained (or can crushed pineapple drained)|
|2 c||whole wheat flour ( i use king arthur white whole wheat)|
|6-7 c||shredded fresh pumpkin (or carrot, but won't be quite as moist like bread pudding)|
|3/4 c||pecan pieces|
|1 c||raisins; put in bowl, cover with hot water|
Pinched by HANK44, and 67 more.
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DirectionsCover raisins in hot water & let soak.Shred pumpkin into bowl & set aside.
Preheat oven to 350 degrees F.Mix eggs, oil, sugar, baking powder, baking soda, & spices with electric mixer. Add drained peaches & use mixer to break peaches up into bits. Stir in flour, then pumpkin, nuts, and drained raisins.Scoop batter into 24 lined cupcake tins, and the rest into a greased 8" or 9" square baking pan, to bake all at once...or do all cupcakes, in batches.
Bake at 350 degrees F for about 40 minutes, until golden on top.*King Arthur unbleached white whole wheat flour uses a whole wheat berry that has a natural light color and flavor...still completely whole grain.
I use "light" canned peaches. Either should work fine.