I’m sorry I haven’t posted in so long! I was really busy with school this week (I had a big project due and I was studying for finals) so I didn’t get to post anything. This week I’ll be able to post more.
I still had some homemade Pumpkin Puree in my freezer from about a month ago that I needed to use up. I love muffins, so I decided to make some. This recipe is based off the Pumpkin Spice Muffins recipe in the Canadian Living Baking Book. Here are the ingredients I used:
- 1 3/4 cups all purpose flour (I used some whole wheat flour too but the muffins were a little dry. So I would suggest using white flour.)
- 3/4 cup packed brown sugar (from the bulk bin)
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts (pecans would be good too)
- 1/2 cup chopped pitted dates (Yes, they are in a plastic tub. I bought them before I started the blog, and I needed to use them up. I found them in bulk at a different store.)
- 2 eggs
- 3/4 cup Pumpkin Puree
- 1/4 cup melted butter
- 1 tsp vanilla
Grease a muffin tin. Whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves, and nutmeg in a bowl.
Add walnuts and dates. Stir.
Whisk together eggs, Pumpkin Puree, butter, and vanilla. Pour over dry ingredients, and stir to combine.
Spoon batter into muffin tin.
Bake for 20-25 minutes at 350 degrees.
Enjoy! 🙂
The Plastic-Free Chef 
Any ideas on storing muffins in the freezer plastic and foil free?
Thanks
If you have cloth produce bags you can freeze muffins in those. That’s how I freeze bread and it works pretty well. I also use glass containers and old cookie tins to freeze muffins and other baked goods.