In the last week, I’m almost certain that someone asked me for the recipe for these super-delicious muffins, which I make all the time and I assured her that of course, I would email the recipe to her right away .  I’ve been a little short on sleep this week (with a getting-over-a-cold, teething baby) and so certain details are escaping me (like names).  So if you do read my blog, here’s the recipe for you.  Otherwise, I hope the person asks me again!

These muffins are the main reason I freeze so much pumpkin every year!

Spiced Nutty Pumpkin Muffins

Adapted from Simply In Season (a cookbook everyone should own)

makes 24 muffins or 2 loaves

 3 C whole wheat flour
1 C oat bran
1 C unsweetened shredded coconut (optional)
1/3 C finely diced crystallized ginger (optional)
½ C white sugar*
½ C packed brown sugar*
2 tsp baking soda
1 ½ tsp salt
1 T cinnamon
¾ tsp each of ginger, nutmeg, and cloves
1 C chopped pecans or walnuts
1 C raisins or other chopped dried fruit or you can also use chopped fresh cranberries

Mix together in a large bowl.

2 ½ C pumpkin or other winter squash (pureed)
4 eggs (lightly beaten)
½ C oil (we use coconut oil)
2 tsp vanilla

Add to the dry ingredients and mix just until combined.  Pour into greased muffin tins or loaf pans.  We always make muffins.

Bake at 350 until toothpick inserted in the center comes out clean.  This will take 50-70 minutes for the loaves, depending on your oven and the day.  The muffins take less time – just bake until the edges are getting brown and the top feels firm, around 20 minutes.

Cool in the pan for few minutes and then put onto a rack to cool completely.

(To make them over-the-top delicious, add a streusel on top, a combination of melted butter, flour, brown sugar, oatmeal, and cinnamon – a standard cobbler/crisp topping.)

(Here’s the recipe to print:  Nutty Pumpkin Bread.)

*The original recipe calls for 1 C each of each kind of sugar.  I prefer them to be less sweet because, really, who needs that much sugar?  But if you like your muffins sweeter, feel free to increase the sugar.