Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?
I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”
That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.
Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!
Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
A Love Letter to Food Original Recipe.
It’s spring break in our household, and in true spring break tradition of lazy days at home (not true spring break tradition of topless in Mexico, if that’s what you were expecting), my kids and I have mostly been hanging out with friends in the neighborhood, lounging around, and enjoying leisurely time on blankets at parks.
And today, as a last hurrah since it’s Friday of our break, we went out to lunch at a ’50s diner, where my kids were FASCINATED by the concept of a jukebox at the table.
“What IS this ancient artifact?”
With the extra time on our hands, we’ve been able to enjoy some special breakfasts as well, from baked goods to scrambled eggs. (Yes, scrambled eggs is a special breakfast in our house because of how much I can’t stand cleaning the sticky web of egg remnants off my nonstick pan.) As for baked goods, this spiced applesauce bread is a perennial favorite.
It’s a no-frills breakfast or brunch item that uses a whopping 1 and 1/4 cups of applesauce, an entire grated apple, and half whole wheat flour to make it healthy, and vegetable oil and plenty of aromatic spices to make it tasty. I’ve been making it for years, and it’s a great stand-by recipe for your bread arsenal. Give it a try for your next weekend breakfast or brunch!
And now, in true lazy spring break fashion, I’m going to stop writing and go watch a movie. 🙂
Spiced Applesauce Bread
A better-for-you spiced quick bread that's chock full of applesauce!
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, mix applesauce, brown sugar, vegetable oil, eggs, and milk.
In a separate bowl (or the same bowl, if you want to be lazy like me), mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Stir with wet ingredients until just combined.
Using a cheese grater, grate peeled apple directly into bowl, then stir briefly to incorporate. Pour batter into prepared loaf pan and bake 60-65 minutes.