Pumpkin Bread or Muffins
| 1/4 cup | butter* |
| 1/2 cup (170g) | honey |
| 1/4 cup (53.25 g) | brown sugar |
| 1 | egg |
| 1 can | pumpkin |
| 1.75 cup (198 g) | whole wheat flour |
| 1 tsp | baking powder |
| 1.25 tsp | baking soda |
| 2 tsp | cinnamon |
| 1/2 tsp | nutmeg |
| 1/2 tsp | ginger |
| 1/4 tsp | cloves |
| 1/4 tsp | allspice |
| 1 tsp | vanilla |
| 1/2 cup | nuts (walnuts are good) |
Cream together butter, honey, and brown sugar. Mix in egg and then pumpkin. Mix dry ingredients in separate bowl and then add in.
Bake in a loaf pan at 325ºF for about 1 hour.
Source
- Maybe Josh from FLMNH?
Notes
- Note: Recipe originally called for “Smart Balance”, which makes me think I might have gotten this recipe from Josh at FLMNH. This can be substituted with butter or 3TBSP oil (12.5g/tbsp * 3 = 37.5g).