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Tag Archives: Muffins

Pumpkin and Pepita Muffins

Being laid up at home definitely calls for a cozy batch of muffins…

Do you ever have one of those days when nothing’s going well and all you want is a homemade muffin? And then those are nearly a disaster in and of themselves? That was definitely me a couple days ago. I spent the first few hours of my day in urgent care after a horse mishap the day before. After a few hours, I found out I have a fracture right under my eye along with a mild concussion. By the time I got home, I still had time before running to the ophthalmologist to check for eye damage. Even though I was tired, I felt like baking a quick batch of Pumpkin and Pepita Muffins.

pumpkin and pepita muffins

…That is until they’re nearly ruined!

I gathered my ingredients and whipped up the batter for the recipe below. In about 20 minutes, I expected to have 12 beautiful, fluffy, flavorful muffins. But when it came time to test them with a toothpick, I tried to grab the pan with one oven-mitt. Sounds easy enough, right? It’s not a heavy pan after all. But then again, there’s not a lot of space to hold onto and I quickly realized I needed two hands. As I tried to place the muffins back in the oven, one of them on the corner bit the dust! Like how does that even happen?! How does just ONE muffin fall out of a deep tin like that?!

pumpkin and pepita muffins

Well, regardless of how it happened, I had a big mess to worry about instead. I grabbed most of the muffin from the rack, but a few pieces fell to the bottom of the 400 degree oven. Not only that, but when I tested the muffins, they weren’t done and had to go back in! At this point, the frustration was getting to me. I was tired with a headache and a broken face and now had to turn off the oven, clean it out, and get 11 half baked muffins back in. I was afraid they would cave in or something due to all the temperature changes, but to my surprise they actually turned out!

pumpkin and pepita muffins

Moral of the story:

So I guess the takeaway from my experience is to always use two hands when putting things in or taking things out of ovens. Sounds like common sense, but apparently not. Another thing I found out is that this recipe is pretty resistant to rapid temperature changes, which is great for checking for doneness along the way.

Despite the hassle, these Pumpkin and Pepita Muffins were totally worth it. Go ahead and give this recipe a try–I’d love to hear what you think in the comments below!

How can I make this recipe vegan?

Simply substitute the milk for a non-dairy alternative.

Can I make these without refined sugar?

Absolutely! Instead of regular table sugar, you can substitute organic sugar. Also, try using pure dark maple syrup in place of molasses.

pumpkin and pepita muffins

Similar Recipes to Try:

Pumpkin and Pepita Muffins

Light, fluffy pumpkin chocolate chip muffins with crunchy pepitas on top. Pumpkin and Pepita Muffins make for a perfect cozy breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: baking, chocolate, fall dessert, muffin, pumpkin
Servings: 12 muffins
Calories: 360kcal
Author: Rachel Alexandra

Ingredients

  • 1 ¾ cup whole wheat pastry flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • ¼ tsp salt
  • 1 cup organic pumpkin purée
  • ½ cup milk
  • ½ cup melted coconut oil
  • 2 Tbsp black strap molasses or dark maple syrup
  • 1 cup semisweet chocolate chips
  • Pepitas for topping

Instructions

  • Preheat the oven to 425° and line a 12-cup muffin tin with liners.
  • Whisk all the dry ingredients except for the chocolate chips and pepitas in a large bowl.
  • In a medium bowl, whisk all of the wet ingredients together. Then combine the wet and dry in the large bowl. Be careful not to over mix.
  • Fold in the chocolate chips and evenly distribute the batter between the muffin cups. If you want bigger muffins, fill 10 cups nearly full. Otherwise, you can make 12 regular muffins by filling cups ⅔ full.
  • Bake for 6-7 minutes at 425°.When the muffins start rising, turn the oven down to 400° and bake for another 8-10 minutes.Test them with a toothpick to see when they are done.Let them cool for about 15 minutes before placing them on a cooling rack. Enjoy!

Notes

To make vegan, substitute milk for a non-dairy alternative and use vegan chocolate chips.
To make refined sugar free, use the maple syrup option instead of molasses and substitute organic sugar for conventional table sugar.
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Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

Chocolate Chip Zucchini Muffins

Hi everyone! I hope you’re all enjoying the start of fall and looking forward to all it has to offer! Before I jump into today’s recipe of Chocolate Chip Zucchini Muffins, I want to give a quick explanation on a few of the ingredients. As you look through the list, you may see some strange and unfamiliar things and wonder how on Earth will these exotic ingredients turn into a decadent pastry.

The first ingredient is sucanat. Sucanat is essentially evaporated cane juice and is a type of unrefined sugar. It can be used to replace white or brown sugar in equal amounts. However, taste wise, it is more equatable to brown sugar because the naturally occurring molasses has not been removed. What I mean is that white sugar is made by refining out the molasses from the sugar cane and brown sugar is made by taking molasses-free, refined white sugar and adding molasses back in…makes a lot of sense right? And that is why I like to use sucanat. I also figured it would make the muffins a little more rich.

The next new ingredient I want to discuss is aquafaba. Aquafaba is a really awesome new egg substitute and I can’t wait to try it in some other recipes such as royal icing! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! Literally all it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.

The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking!

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Makes 18 muffins

Ingredients

  • 1 cup sucanat
  • 1/4 cup coconut oil, melted
  • 3/4 cup aquafaba
  • 2 cups unsweetened applesauce
  • 1 tsp. vanilla
  • 4 1/4 cups whole wheat pastry flour
  • 2 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 Tbs. + 1 tsp. ground cinnamon
  • 3 cups shredded zucchini
  • 1 generous cup semisweet chocolate chips

Directions

  1. Shred the zucchini and set aside. One medium/large zucchini should be plenty.
  2. In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
  3. Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
  4. Fold in the zucchini and chocolate chips.
  5. Place the batter in the refrigerator for at least one hour.
  6. When the hour is almost up, start preheating the oven to 425°F.
  7. Once the batter is adequately chilled, fill a muffin tin with muffin wrappers and fill them all the way to the top. This recipe makes enough for 18 muffins.
  8. Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
  9. Turn the oven down to 400°F and bake for another 10-15 minutes.
  10. Insert a toothpick into the center of a few muffins to see if it comes out clean (other than a melted chocolate chip of course 🙂 ). Enjoy!