Pumpkin Bread & Muffin

Pumpkin dessert is one of my favorites during the holiday time. In fact, I always look forward to being able to eat pumpkin pie! Here is a recipe for some delicious pumpkin bread and muffin (take your pick!)

Recipe (adapted from AllRecipes)

1 can organic pumpkin puree
4 organic eggs
2.5 cup all-purpose flour
1 cup organic olive oil
2/3 cup water
2 cups erythritol (or xylitol)
1/2 cup organic apple sauce
2 tsp baking soda
1.5 tsp sea salt
1 tsp cinnamon
splash of vanilla
1/2 cup organic raisins
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger

1. Preheat oven to 350 degrees F. Grease 7×3 inch loaf pan.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sweetener until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. For muffins, bake for 40 minutes. For loaf, bake for approximately 70 minutes.

Blueberry Muffins

Gluten-free, “bad” sugar-free

(from Elana’s Pantry)

Coconut flour, frozen blueberries, grapeseed oil, sea salt, baking soda, eggs, vanilla extract, agave.

Comments on Final Outcome:

I LOVED these. So soft and moist. You wouldn’t have been able to tell that they were guiltless dessert, free of junkie ingredients. I’ve stopped eating muffins from grocery stores or cafes since they usually aren’t too good for you, so I’m glad I found this recipe. I will definitely make again!