Thursday, March 18, 2010

Pumpkin muffins

Our family is pretty fanatical about pumpkin muffins. Most people only eat pumpkin during the fall. We eat it year round - with chocolate chips. My kids don't eat banana bread or pumpkin bread without chocolate chips. I've ruined them in that respect.

The first chocolate chip pumpkin bread I ever had was from our neighbor in AK. Her name was Mary Jane Baer, and I think I even have the recipe card from my mom's collection. It was full of butter and eggs and very good. I made that recipe after I got married for years, but then I found an even better recipe that had orange juice in it. I added fresh grated orange and that became my standard pumpkin bread recipe. We would make it every Sat. morning into muffins, so it would be quicker, and they were usually eaten up by the weekend. I have probably given over a hundred mini loaves to teacher, Sunday School teacher and friends over the years.

A few years ago, I joined Weight Watchers and found that my pumpkin bread wasn't so healthy (yeah, I was in denial). So, I tweaked the recipe, putting in some whole wheat flour, reducing the sugar, even cutting the fat in half. They weren't as perfect as before, but my family was still eating them. Well, now, I am unveiling a new recipe. It is definitely lower in fat, higher in fiber, and my kids are still eating it, but they know the difference-anyway, the older ones do.
I found this recipe from Cooking Light just recently online. BTW, I love online recipes. I love to just search and search and find something to make for dinner, or to bake. I would love to get rid of all my cookbooks, freeing up 2 shelves in my kitchen, and just store my favorite recipes from those cookbooks digitally. Someday, I want to take all my mom's recipe cards and scan them, so they will be in her handwriting and put them in a book for all the women in the family Some day.

Anyway, here is the new recipe, which I have tweaked, adding 1/2 whole wheat flour, some flax, and orange zest.
Chocolate Chip Pumpkin Bread

1 1/2 c. sugar
2 c. canned pumpkin
1/2 c. canola oil
3 egg whites, 1 whole egg
3 c. flour, 1/2 white, 1/2 wheat
1/4 c. ground flax, or leave it out
2 t. cinnamon
1 t. each ginger and nutmeg
1 1/4 t. salt
1 t. baking soda
1 bag of chocolate chips
the zest of one orange

preheat oven to 350
Combine first 4 ingredients and mix well. Combine dry ingred. in another bowl and add to wet. Mix until moist. Add zest.

spoon batter into 2 loaf pans coated with cooking spray and bake for 1 hour.

OR spoon into muffin cups and bake 27 min.

YUM! These don't last long around our house. I try to freeze them, and they barely get frozen before someone takes them out and eats them. My big boys eat about 4 or 5 at once, and Ben, will mash them up and add more chocolate chips and melt the whole thing in the microwave and consume a 1 /2 gallon of milk with them. It's disgusting.


  1. oil mom? what's happening to our family!

    those look delicious. And these remind me of home more than anything else I could make. My friday night baking purges include a batch almost every week! (remind me to tell you about my bread baking fiasco from last night, by the way)

    I can't wait to get a recipe book from you! maybe when you're stuck off your leg and have all those weeks of free time....
    haha right. but. someday mom, someday!

  2. I'm a recipe junkie too. I love the free online resources. I've weaned myself down to 5 recipe books. I also tweaked my chocolate chip zucchini bread to a healthier recipe. I'm going to try your pumpkin bread. Thanks for sharing!