Fall Harvest MTM

Today's Muffin Tin Monday is Fall Harvest/Halloween theme. I LOVE Fall flavors so we went with a Fall Harvest Tin. We had Pumpkin Muffins, Baked Apples, and Apple Cider.


Just for fun I let the kiddos eat outside using the hay as their table. They LOVED it!

I have been looking for a low sugar pumpkin bread/muffin recipe because it seems like every recipe out there is loaded with sugar. I tried this one out today and it was pretty good, it needed alittle something so I topped it with cream cheese and sprinkles for the kiddos and brown sugar and almonds on mine.

Pumpkin bread

4 eggs
1 cup honey
2 cups mashed cooked pumpkin
1 cup vegetable oil
2 teaspoons baking soda
1/2 cup yogurt or buttermilk
3 3/4 cup whole wheat flour or all purpose
1/2 teaspoon ground nutmeg
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat oven to 325. Butter 2 9x5 inch loaf pans
In a large bowl beat eggs and honey together. Add pumpkin and oil.
Dissolve baking soda in yogurt or buttermilk.
Sift flour (I don't) with spices (I just mix well) and add pumpkin mixture alternately with soda mixture, blending after each addition. Pour into prepared pans.
Bake for 1 hour 15 minutes (for bread) or 30 minutes (for muffins). Remove from pans. Cool on wire rack. Makes 2 loafs. Not sure when a baby can have honey but I think it is definately a better option than refined sugar.