pumpkin "bread-pudding" muffins

Name: Pumpkin "Bread-Pudding" Muffins
Prep time: 15 min
Cook time: 40 min
Ingredients: 4 - eggs; 1 1/2 cup(s) olive oil, light flavored (or walnut oil); 1 cup(s) sugar; 2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 5 teaspoon(s) cinnamon; 2 teaspoon(s) nutmeg; 1 teaspoon(s) ginger powder; 1 large (or 2 15 oz.) can peaches, drained (or can crushed pineapple drained); 2 cup(s) whole wheat flour ( i use king arthur white whole wheat); 6-7 cup(s) shredded fresh pumpkin (or carrot, but won't be quite as moist like bread pudding); 3/4 cup(s) pecan pieces; 1 cup(s) raisins; put in bowl, cover with hot water

(1 RATING)

109 Pinches 1 Photo

C C

Seattle, WA

Updated on Feb 3, 2013

Perfect use for Fall pumpkins, and good with carrots when pumpkins aren't in season! Top with a lemon cream cheese frosting to turn it into carrot cake (this was adapted from C. Lipori's blue ribbon carrot cake recipe.) Uses a whopping 7 cups of veggies, whole wheat, olive oil, & half the sugar, but doesn't sacrifice taste! The pumpkin has a lot more water content than carrots, giving you the unique super-moist bread pudding consistency inside the delicious muffin crust. I love the peaches in this, too. Delightful warm. 11 sec. in the microwave for 1 muffin does the trick.

Rate

prep time 15 Min

cook time 40 Min

method ---

yield

Ingredients

4 - eggs
1 1/2 cups olive oil, light flavored (or walnut oil)
1 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger powder
1 large (or 2 15 oz.) can peaches, drained (or can crushed pineapple drained)
2 cups whole wheat flour ( i use king arthur white whole wheat)
6-7 cups shredded fresh pumpkin (or carrot, but won't be quite as moist like bread pudding)
3/4 cup pecan pieces
1 cup raisins; put in bowl, cover with hot water

How To Make pumpkin "bread-pudding" muffins

Step 1

Cover raisins in hot water & let soak.

Step 2

Shred pumpkin into bowl & set aside. Preheat oven to 350 degrees F.
Step 3

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.
Step 4

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.
Step 5

*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.
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