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pumpkin "bread-pudding" muffins

(1 rating)
SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

Perfect use for Fall pumpkins, and good with carrots when pumpkins aren't in season! Top with a lemon cream cheese frosting to turn it into carrot cake (this was adapted from C. Lipori's blue ribbon carrot cake recipe.) Uses a whopping 7 cups of veggies, whole wheat, olive oil, & half the sugar, but doesn't sacrifice taste! The pumpkin has a lot more water content than carrots, giving you the unique super-moist bread pudding consistency inside the delicious muffin crust. I love the peaches in this, too. Delightful warm. 11 sec. in the microwave for 1 muffin does the trick.

(1 rating)
prep time 15 Min
cook time 40 Min

Ingredients For pumpkin "bread-pudding" muffins

  • 4
    eggs
  • 1 1/2 c
    olive oil, light flavored (or walnut oil)
  • 1 c
    sugar
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 5 tsp
    cinnamon
  • 2 tsp
    nutmeg
  • 1 tsp
    ginger powder
  • 1 lg
    (or 2 15 oz.) can peaches, drained (or can crushed pineapple drained)
  • 2 c
    whole wheat flour ( i use king arthur white whole wheat)
  • 6-7 c
    shredded fresh pumpkin (or carrot, but won't be quite as moist like bread pudding)
  • 3/4 c
    pecan pieces
  • 1 c
    raisins; put in bowl, cover with hot water

How To Make pumpkin "bread-pudding" muffins

  • 1
    Cover raisins in hot water & let soak.
  • 2
    Shred pumpkin into bowl & set aside. Preheat oven to 350 degrees F.
  • 3
    Mix eggs, oil, sugar, baking powder, baking soda, & spices with electric mixer. Add drained peaches & use mixer to break peaches up into bits. Stir in flour, then pumpkin, nuts, and drained raisins.
  • 4
    Scoop batter into 24 lined cupcake tins, and the rest into a greased 8" or 9" square baking pan, to bake all at once...or do all cupcakes, in batches. Bake at 350 degrees F for about 40 minutes, until golden on top.
  • 5
    *King Arthur unbleached white whole wheat flour uses a whole wheat berry that has a natural light color and flavor...still completely whole grain. I use "light" canned peaches. Either should work fine.
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