Based on Better Homes and Gardens pumpkin bread recipe, numerous tweaks have left this recipe practically unrelated. Healthy, but still very yummy!
Everything tastes better “mini sized”—at least in my daughter’s opinion. If you have kids a mini muffin pan is a worth-while investment. Not only are mini muffins much easier (and more fun) to eat, but you eliminate the “half-eaten-muffin-syndrome”.
Not only do we make mini muffins, but every time I make anything in the kitchen, my little helper wants to bake some in her little bread pan. What better way to encourage her to want to help?
This recipe makes enough for 18 regular muffins or 24 mini muffins and a mini loaf.
½ cup coconut oil
½ cup honey
1 cup pumpkin or sweet potato (Either works great. I generally do half and half)
1 ¾ cups whole wheat flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
Dash of nutmeg
½ cup water
Combine oil and honey. Add eggs and pumpkin or sweet potato; mix well. Mix dry ingredients together. Alternate adding dry ingredients and water.
Spoon into well greased pans. If desired, sprinkle with cinnamon sugar.
Bake at 350 for 8-15 minutes (depending on size) or until the center of muffin is no longer sticky.
They freeze wonderfully.