Laura’s Blog Entry
Well it seems the Great Pumpkin Shortage of 2009 is over! Did anyone else know it was hard to find canned pumpkin last year? I was recently greeted by a display of cans right in the entrance to Trader Joe’s, so I stocked up.
I used this recipe for Low-Fat Pumpkin Bread and made muffins. These taste far from low fat. I think the buttermilk and pumpkin keep them super moist.
As usual I can’t let sleeping dogs lie and made a few adjustments. I used 1 cup of oat flour plus 1/2 cup whole wheat pastry flour instead of white. They retained a fluffy texture and weren’t too dense. I am really starting to love oat flour. It doesn’t give me the carb high I get from white flour.
The recipe ended up making 12 muffins. I baked them 20 minutes.
One other tweak – I only used 1/8 teaspoon of nutmeg. Too much of that stuff is not my cup of tea. Speaking of tea, these are fabulous with a cup. I recommend Celestial Seasonings Gingerbread Spice herbal blend. It was a seasonal tea and hopefully they will bring it back this winter.
Happy fall everyone! Let’s enjoy the sweater weather while we can. Coat weather is surely not far behind but I am going to keep furiously knitting mittens and not think about that for as long as possible!