Easy Pumpkin Muffins

 Ingredients

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice*

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup (120ml) vegetable oil (or melted coconut oil)

1/2 cup (100g) granulated sugar

1/3 cup (67g) packed light or dark brown sugar

1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/4 cup (60ml) milk (dairy or nondairy)

Instructions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying. 

Cover tightly and store at room temperature for up to 1 week.

Pumpkin Bread 2

 Ingredients

For the pumpkin bread:

1 1/2 cups (200g) all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 cup (240 ml) pumpkin puree, store-bought or homemade

1 cup (200g) sugar

1/2 cup (112g) unsalted butter, melted

2 large eggs, beaten

1/4 cup water

2 teaspoons molasses

1 teaspoon orange zest, optional

1/2 cup (65g) chopped pecans or walnuts, optional

For the orange glaze (optional):

1 cup powdered sugar

2 tablespoons orange juice

1 teaspoon orange zest

Make the homemade pumpkin puree (optional):

To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff.

Place the pumpkin halves cut side down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin.

Preheat oven and prepare loaf pan:

Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of a 4x8-inch loaf pan.

Whisk the dry ingredients:

Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.

How to Accurately Measure Ingredients for Baking

READ MORE:

Pumpkin Bread Recipe Whisk dry ingredients for pumpkin bread

Combine the wet ingredients:

Mix together pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

Easy Pumpkin Bread whisk together the wet ingredients in a bowl

Make the batter:

Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

Do not overmix! If adding chopped pecans or walnuts, stir them in.

How to Make Pumpkin bread combine the batter in a bowl and mix with wooden spoon

Bake:

Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Easy Pumpkin Bread Pumpkin bread batter in loaf pan ready for the oven

Remove from pan and cool completely:

Remove from oven and let cool in the pan for 5 minutes.

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

Pumpkin Bread Recipe Moist pumpkin bread warm out of the oven

Glaze:

If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!

Pumpkin Bread

 INGREDIENTS

Cooking spray

2 cups granulated sugar

1 (15-ounce) can pumpkin purée (about 2 cups)

1/2 cup vegetable or canola oil

3 large eggs

1 tablespoon pumpkin pie spice

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups all-purpose flour

1/4 cup roasted, salted pumpkin seeds (aka pepitas)

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick.

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely.

RECIPE NOTES

Storage: The pumpkin bread will keep in an airtight container at room temperature for several days. It can also be wrapped in aluminum foil and frozen for up to 3 months. Thaw in the refrigerator overnight or in a 300°F oven for 20 minutes.

Vegan Baba Ganoush

 Ingredients

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1 medium eggplant*

Sea salt

Olive oil (for roasting)

2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)

1 large clove garlic (grated or finely minced)

2 Tbsp tahini

2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Instructions

Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.

Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Tzatziki Sauce(Vegan)

Ingredients

▢1 block firm tofu (16 oz) or soft

▢3 cloves garlic, peeled

▢1 medium lemon, juiced

▢1/4 cup fresh chopped dill or 2 teaspoons dried dill

▢1 teaspoon apple cider vinegar

▢1/2 cup water

▢1/4 teaspoon salt

▢1 english cucumber, grated

Instructions 

Break the tofu into large chunks and add to a food processor. Add all the ingredients except the cucumber and process until very smooth.

Grate the cucumber and place it in the middle of a clean towel, then squeeze the extra juices out over a bowl. Add the cucumber to the food processor and pulse a couple of times to combine.

Store in the refrigerator for up to a week. Serve with Easy Vegan Falafel, cut vegetables, pita bread and more!

Notes