If you are looking for a muffin that you can’t possible screw up, this is the one for you. Rather than a muffin, it’s more of a banana-bread type consistency that I put in muffin cups. It cooks at a lower temperature and for a longer period of time than usual, just like a quick bread. It’s dense and hearty for breakfast or snacks, but sweet enough for dessert. You can even bake them in donut baking tray, and the kids will be thrilled to have donuts for lunch!
I have made this recipe six times now, and I have made it differently every single time. I have doubled it (WOW that made a ton!!), halved it, forgotten one of the three flours and only used two, forgot the flax egg, used honey one time then sugar another time, used half honey half sugar, used only pumpkin and used a combination of pumpkin and delicata squash, made mini muffins and full size muffins, and used a combination of oil and grass fed ghee. The only constant is that I’ve always used homemade pumpkin or squash cooked in my crock pot. I’ve made this by myself, with my kids, and with four sets of kids in the 2nd and 3rd grade. Every time, the results are magic. Without further ado, here is the recipe!
Pumpkin Bread Muffins
Recipe Adapted from Katie Kimball of Kitchen Stewardship
- 2 flax eggs (each egg = 1 T. flax seed meal + 3 T. warm water)
- ⅔ c. brown rice flour*
- ½ c. buckwheat flour*
- ½ c. arrowroot starch**
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ c. honey OR ¾ c. sugar
- ½ c. melted coconut oil or Earth Balance vegan buttery spread
- 1¼ c. pumpkin puree or any other winter squash (canned or homemade)
- If needed: ¼ c. cold water
*You can substitute any other medium weight flour, such as oat flour (grind your own oats in your high speed blender if you don’t have them on hand!), buckwheat flour, sorghum flour, or teff flour. Try to use two different flours for each of the medium weight flours. But, this recipe is magic, so it may work just fine with only one type!
**You can substitute any other light weight flour, such as tapioca starch, potato starch, or even organic corn starch.
- Preheat the oven to 325 degrees.
- Make your flax egg(s). Warm your measured water in the microwave for 30 seconds. Remove, and add flax seed meal to the warm water. Stir and let sit for 5+ minutes, or until it has an egg-like consistency. Set aside.
- Add all of your dry ingredients to a bowl. Stir.
- Add the wet ingredients to the top of the dry ingredients in the same bowl.
- Stir as few times as possible, just until dry and wet ingredients are combined. The more you stir, the tougher your muffin bread will be.
- Add up to 1/4 c. of cold water to the mixture if it needs more movement.
- Line muffin tins with muffin liners and pour the batter into each liner until it is 3/4 full.
- For regular sized muffins, bake for 42-44 minutes; for mini muffins, bake for 20-22 minutes.