Cost/Serving: $0.28
Yield: [2 loaves/30 muffins/14 servings] / Serving Size = 1
Ingredients:
Directions:
Yield: [2 loaves/30 muffins/14 servings] / Serving Size = 1
Ingredients:
Nonstick cooking spray
2 cups all-purpose flour
2 cups whole wheat flour
½ cup non-fat dry milk
1¼ cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
2½ teaspoons pumpkin pie spice
1 (15-ounce) can pumpkin
¾ cup applesauce, unsweetened
½ cup vegetable/canola oil
4 eggs
½ cup water
Directions:
1. Preheat oven to 350° F.
2. Spray two loaf pans or muffin tins (for 30 muffins) with nonstick cooking spray.
3. In a large bowl, mix all-purpose flour, whole wheat flour, non-fat dry milk, sugar, baking soda, salt, baking powder, and pumpkin pie spice.
4. In a second bowl, beat pumpkin, applesauce, oil, eggs, and water until blended.
5. Add pumpkin mixture to flour mixture and stir with a spoon just until moistened. Do not over mix.
6. Pour batter into 2 loaf pans or muffin tins to no more than 2/3 full.
7. Bake loaves for 60-75 minutes, or muffins for 20 minutes, until a toothpick inserted into the middle comes out clean.
8. Cool on a rack and remove from pans after 10 minutes.
9. If not eaten right away, wrap the loaves (or muffins) in foil or a plastic bag and store in the freezer. Thaw for 20-30 seconds in the microwave (for muffins) or overnight in the refrigerator.
This recipe is used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.