Great Harvest Pumpkin Chocolate Chip Bread or Muffins - A Bountiful Kitchen

Ingredients
4 large eggs
2 cups granulated sugar
1 1/4 cups vegetable or canola oil
1-15 oz can Libby's pumpkin* see recipe notes about Libby's not pumpkin pie filling
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips


Instructions
Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.

Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.
Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.

Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a coule of times during process.

Pour the mixture into the prepared loaf pans.

Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.

Recipe Notes:

Important note regarding pumpkin. I prefer Libby's pumpkin over other brands. Do not use organic pumpkin in this recipe if you want the rich darker color as pictured. I have experimented using a store brand "Organic Pumpkin" and was very disappointed in the finished product. The color is light orange, not the rich color you will get if using Libby's. The texture is also slightly different when using organic pumpkin. Not quite as dense. Use Libby's, trust me on this! If you want your loaves to look like Great Harvest, use Libby's.

I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan (only half way up) and bottom (on top of the paper liner) generously with cooking spray. If you spray the pan all the way to the top, your loaf will have an edge that rises above the center of the loaf.
I bake in 4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan. You may use any size of loaf pan, just fill about 3/4 full.

This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set. You may also make muffins. Fill the muffin tins lined or unlined about 3/4 full and bake for about 20-25 minutes or until the tops spring back when lightly touched!

Hulk Muffins

Mels Kitchen


INGREDIENTS
2 1/2 cups (12.5 ounces) white whole wheat flour (see note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (5.5 ounces) granulated sugar (see note)
3/4 cup buttermilk (see note)
1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
1 teaspoon vanilla extract
6-ounces baby spinach
2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
NOTES
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.

Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.

I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).

The Best Whole Grain Zucchini Muffins

Mels Kitchen

INGREDIENTS
3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
2 large eggs
1/3 cup canola, avocado, vegetable or melted coconut oil
1 teaspoon vanilla extract
1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
Raw or coarse sugar for sprinkling on top, optional

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
Bake for 17-22 minutes until the tops spring back lightly to the touch.
Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).

NOTES
You don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.

Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!

Pumpkin Chocolate Chip Muffins

Source: Our Best Bites
Ingredients

4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup cooking oil
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips
Instructions

Preheat oven to 400 degrees. Line 2 12 cup muffin tins with cupcake liners and set aside.

In a large bowl, beat eggs with an electric mixer. Mix in sugar, pumpkin, oil, and applesauce. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend into pumpkin mixture until just combined. Add chocolate chips and mix. Transfer to muffin tins (a 1/4 cup cookie scoop or measuring cup works great). Bake 15-20 minutes (18 is perfect for me) or until a knife comes out clean. Cool slightly in pans then transfer to wire racks.

Everyday Banana Muffins

Everyday Reading
(adapted from Williams-Sonoma Muffins Cookbook)

Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt


Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.

Bran Muffins Mels Kitchen Cafe

Healthy and Delicious Refrigerator Bran Muffins
Yield: Makes 48 muffins
Ingredients

4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk
8 tablespoons (1/2 cup) butter, melted
½ cup (no-added sugar) applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt
Directions




In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Bran Muffins

From the cookbook Remedies for the "I Don't Cook Syndrome"

2 cups boiling water
2 cups 100% bran cereal
1 cup plus 2 T shortening
2 cups sugar
4 eggs
1 quart buttermilk
4 cups All Bran cereal
5 cups flour
1 tsp salt
5 tsp baking soda

Heat oven to 400. Pou boiling water over 100% bran cereal in a med bowl. Let stand while creaming together shortening and sugar in a very large bowl. Add eggs, buttermilk, and both bran cereals. Mix together flour, salt, and baking soda. Add dry ingredients to bran mix. Fold in any ingredients that you want (nuts, cranberries, raisins).
Fill sprayed muffin cups 2/3 full bake at 400 for 15-18min.

*Mix may be stored in fridge covered up to 6 weeks.

Muffins That Taste Like Donuts

I found this recipe on the pioneer woman cooks and thought of my awesome sister Adrienne who loves anything that has to do with donuts! They look really good!!!!

Ingredients
1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
_____
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon

Preparation Instructions
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Blueberry Muffins

Submitted by Karen Hannaman

Preheat oven to 350 degrees
1 ¾ cups flour
½ cup sugar
2 ½ teaspoons Baking powder
dash of salt

Mix
1 egg
¾ cup milk
1/3 cup of oil
1 cup blueberries tossed in 2 tablespoons of sugar or canned blueberries
Spoon into muffin tins

Bake 20 to 25 minutes until browned

Lawsuit Muffins

In the spirit of the berry season, here's the best blueberry or any kind of berry muffins ever. This recipe came from the Washington Post

Topping:

1 T. butter
1/3 c. brown sugar
1/2 tsp. cinnamon
1/2 c. chopped nut

Muffins:
2/3 c. vegetable oil
1 1/3 c. light brown sugar
1 T. lemon or orange zest
1 egg
1 c. buttermilk
2 tsp. vanilla
2 1/2 c. flour (I use mostly whole wheat)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. ground cinnamon
1 3/4 fruit (blueberries, diced apples, bananas, raspberries, dried cherries, strawberries & rhubarb…)

Preheat oven to 400 line 15 muffin cups with paper liners. Combine all ingredients for streusel.
In a large bowl whisk oil through vanilla. Do not over mix. Add dry ingredients and stir until combined. Light touch is best. Gently fold in the fruit. If the batter seems too runny add a little more flour- it will vary depending on the kind of fruit. Distribute batter evenly among muffin tins. Sprinkle with topping. Bake for 15 minutes. Turn oven to 350 and bake 10 minutes more. Tops of muffins should spring back when pressed lightly. Cool completely