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Tag: pumpkin muffin recipe

Thanksgiving Recipe Round-up

With Thanksgiving just around the corner, I thought it would be fun to do a little re-cap of some of the delicious recipes I’ve made and you can find on this blog to grace your holiday table.

one pot meal recipe of thankgiving or holiday turkey and cranberry dinner
Thanksgiving In One Pot - Glorious One-Pot Meal

Thanksgiving-in-One-Pot A classic Glorious One-Pot Meal recipe for when you’re not feeding an army — and can’t face days in the kitchen or a week of leftovers — but still want that traditional holiday meal of turkey, cranberries, stuffing, potatoes, and green beans. This is Thanksgiving made easy, and there’s even a video demonstration to show you how to do it!

recipe for creamy sweet potatoes with a chipotle kick
Mashed Chipolte Sweet Potatoes

Mashed Chipotle Sweet Potatoes These are not your grandmother’s sticky-sweet sweet potatoes coated in marshmallows and brown sugar. For a change this year, try these out-of-the-ordinary sweet potatoes full of creamy goodness with a touch of fire underneath to keep things interesting. The recipe calls for butter, but you could easily use a bit of coconut oil or olive oil instead if you wanted them to be dairy-free.

Pumpkin mini-muffins topped with organic frosting.Pumpkin muffins Just the right touch of sweetness and a burst of nutritional goodness to lend an air of festivity to any day. In both regular and wheat-free versions, this savory recipe calls for pureed pumpkin or squash and applesauce to give you a guilt-free muffin indulgence that kids love, too.

turkey carcass for turkey soup recipe
Give that turkey carcass another round in homemade soup stock!

Friday Turkey Soup What do you do with the turkey carcass after the big day? Make a huge vat of Friday Turkey Soup to divvy up into freezer-safe containers for easy family meals you can defrost during the rest of the winter ahead. This recipe will create a savory turkey stock that you can freeze and use as a soup base to give depth and richness to future soups of all varieties.

Pumpkin Muffins for Thanksgiving

wheat-free pumpkin squash muffin recipe
Pumpkin muffins topped with organic frosting

Ok, I lied. The muffins in the picture aren’t made out of pumpkin; they’re made with Hubbard squash. But let’s not pish-pash over such winter squash details.

I could call them “Hubbard Squash Muffins,” but then how many people would find them when doing a google search for festive baked goods for your Thanksgiving celebration?

But, let’s face it, if I were going to be completely up front about these muffins, I would have to call them something along the lines of “Hubbard Squash Spelt Muffins,” which becomes an ungainly mouthful and rather unappetizing sounding. Which is nothing like how they taste: flavorful but not too sweet; quite addictive, if the second graders who enjoyed them for a birthday treat have anything to say about it.

hubbard squash muffin recipe
hubbard squash

I made this recipe several times recently because

a) I had an enormous hubbard squash that I broke apart, baked, and pureed and was looking to use, and

b) each batch was eaten sooner than I could assemble bags to send to school for celebrations and to give family friends with a newborn.

The muffins pictured contain a mixture of spelt flour with arrowroot starch and xanthan gum, but I also successfully made the recipe substituting all-purpose wheat baking flour in place of those three.

You may have realized by now that I like to shape my breads in mini-muffin tins. Not only does it help with portion control, but there is just something about mini-muffins that makes them fun to eat. You can certainly prepare this recipe in a loaf pan or regular muffin tin, too. The choice is yours!

[print-me target=”.recipe”]

Pumpkin Muffins
Makes 1 loaf or about 36 mini muffins

2 cups all-purpose flour, or 2 cups spelt flour + 1/2 tsp. arrowroot starch + 1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. salt
2 eggs
3/4 cup sugar, brown sugar, agave, or pure maple syrup
3/4 cup cooked pumpkin or squash puree (canned is fine)
1/4 cup apple sauce
1/4 cup vegetable oil or softened butter
1/4 cup milk or milk alternative (coconut milk, soy milk, almond milk, etc.)
1 tsp. real vanilla

Preheat the oven to 350 F. In a medium bowl, mix the first 6 ingredients (through salt) together and set aside.

In a large bowl, beat the eggs vigorously with a whisk until frothy. Cream the rest of the ingredients together until the sugar is dissolved. Slowly add the flour mixture to the wet mixture, stirring constantly to blend all ingredients.

Pour into greased muffin tins. Bake for approximately 20 minutes, or until an inserted wooden toothpick comes out clean. Cool in the pans for 5 mins, then turn out onto cake racks. Frost, if desired, but delicious just as they are, too.