I've been feeling extremely Fall-y lately...maybe it's the fabulously cool weather we've had down here in Salsa City recently, or the fact that it's football season, but I've already gone through two Autumn Harvest Pumpkin Scented Candles. I think Justin might be worried he's going to come home and find me in the middle of our living room, sittng on a hay bail, drinking spiced cider and watching "The Great Pumpkin, Charlie Brown."
I've seen lots of muffin and bread-type recipes that use pumpkin and they sparked a craving! I headed over to Cooking Light, browsed around and finally decided on this recipe. I read others' reviews before I tried it and made a few changes based on their recommendations.
I normally suck at baking, so I don't try it too often. The kitchen ends up looking like a war zone even when I make a Betty Crocker Box Cake, but I think I fared pretty well with this one! It came out nice and pretty! It's very dense and not too sweet. I'll probably continue the hunt for other pumpking recipes, but I'll definitely make this one again!
2½ tbsp vegetable oil (I used 2½ tbsp applesauce)
2 large eggs
2 large egg whites
1 (15oz) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats (I blended my oats in the food processor first)
1 cup sugar (I used ½ C white sugar and ½C light brown sugar)
2 tsp baking powder
2 tsp ground cinnamon (I also added 1 tsp nutmeg)
½ tsp baking soda
½ tsp salt
1 cup raisins (I omitted)
¼ cup chopped pecans (I omitted)
Preheat oven to 350°.
Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl. Add pumpkin mixture to flour mixture, stirring just until moist.
Spoon batter into 2 loaf pans coated with cooking spray I used 1 loaf pan and a 6-cup muffin tin). Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. The muffins only needed to cook for about 30 minutes.