Sunday, August 5, 2007

Did I mention that I love to bake?

I think it's in my DNA. All of my aunt's on my dad's side are bakers. My mom and her sister and my cousin all love it. I'm convinced that I was born with a baking gene. I just love it. And seriously, it's not just the eating of sweets that I love, although that is a huge part of it. I love mixing stuff together and watching it turn into something delicious. And I love feeding people sweets. Anyway, I'm always looking for healthier ways to fulfill my baking urges so that I don't feel so guilty about it. And I have a bag of whole wheat flour that needs using. I found a recipe on for Whole Wheat Pumpkin Muffins that sounded perfect. I love taking muffins for breakfast in weekday mornings because it's just so easy to grab one and go. These muffins were amazing! I will definitely be holding onto this recipe.
Whole Wheat Pumpkin Muffins (source:

1 egg
2/3 cup sugar
1 can (1 3/4 cups) mashed, plain pumpkin
1 tsp vanilla extract
2/3 cup nonfat milk
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp pumpkin pie spice (I didn't have any so I just used a little extra cinnamon and nutmeg)
1/ cup chopped walnuts (i omitted these since I didn't have these)


Position oven rack in center of oven.
Preheat oven to 400*F (I set my oven to 375 since i use nonstick pans)
Place foil muffins cups in a 12-cup muffin pan; or spray muffin pan with nonstick cooking spray, Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla and milk until well-mixed.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Stir in walnuts.
Drop batter into prepared muffin pan, filling cups about 3/4 full.
Bake in preheated oven for 25-30 minutes, or until a cake tester inserted into the middle of the muffins comes out clean.

Number of servings: 12
Nutrition Facts:
Fat: 4.0g
Carbs: 28.2g
Calories: 156.5
Protein: 4.2g

And I didn't stop there! I've been buying zucchini like crazy lately and remembered that my friend Amber made zucchini bread not too long ago. Growing up, my mom always had a vegetable garden in our backyard with all kinds of homegrown veggies. Tomatoes, cucumbers, zucchini just to name a few. And she always made homemade zucchini bread. I asked her for her recipe a while back, and haven't gotten it yet, but I can't wait to try it out on my own. Amber's recipe is wonderful, but definitely a lot sweeter than I remember my mom's being.

Zucchini Bread (source: Amber's Delectable Delights)
2 eggs
1 cup sugar
1/2 cup vegetable or canola oil (can also use applesauce)
1/2 tsp vanilla
1 cup zucchini, loosely grated
1 1/2 cups flour (I did 3/4 cup whole wheat, 3/4 cup all purpose)
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp baking powder
1/2 tsp salt
Optional - 1/2 cup chopped nuts
Optional - 1 cup chocolate chips

- Beat eggs until frothy
- Add in sugar, oil and vanilla and mix until combined
- Add zucchini, flour, baking soda, cinnamon, baking powder, salt and optional ingredients (if desired) and mix until well blended
- Pour mixture into greased loaf pan
- Bake at 350 for 45-60 minutes


  1. I love zucchini bread! Looks great!

  2. Those muffins sound good! I need to make something pumpkin-related soon.

  3. I love pumpkin! These muffins are going on my list of things to bake this fall!

  4. Looks like you baked up a storm!!!I wish I was more of a baker. I certainly don't get enough practice to become an expert. My hips thank me I'm sure...and they need to thank me!!!

  5. Thanks for the pumpkin muffin recipe--I always love trying new pumpkin anything!

  6. I love pumpkin muffins. I am definitely going to give those a try. I'm not sure but I think topping them with cream cheese frosting might make them less healthy? :)

  7. I made the pumpkin muffins this weekend! They were great! I posted them on my blog, also. :)

    Thanks for a great recipe!