A double feature – Pumpkin “pie” fudge loaf AND Pumpkin spice walnut muffins

If you like pumpkin pie, pumpkin bread, and healthy desserts – these are for you.

The first recipe is for a very moist and fudgey pumpkin bread. It has a consistency similar to pumpkin pie, with a bit of a cakey texture. It’s absolutely delicious while managing to also be low in sugar, dairy free, and egg free. Toast some up at breakfast or serve it with a dollop of cool whip at dessert – either way, you win.

The second recipe is for the EASIEST pumpkin spice muffins you could ever make. It’s literally 3 ingredients, including the walnuts I added (which are completely optional by the way).

This Basic B knows what’s up.

PUMPKIN PIE FUDGE LOAF

 

WHAT YOU NEED:

1 cup of pureed pumpkin

1/2 cup of vegetable oil

2/3 cup of unsweetened applesauce

1 tsp. of vanilla extract

1 tsp. of maple extract

1 cup of flour

6 Tbsp. of baking stevia

1/2 tsp. of salt

3/4 tsp. of baking soda

1/2 tsp. of baking powder

1 1/2 tsp. of cinnamon

1/2 tsp. of ginger

1/2 tsp. of nutmeg

1/4 tsp. of cloves

nonstick cooking spray

 

WHAT TO DO:

  1. Preheat the oven to 350 degrees F. Spray a standard-size loaf pan with nonstick spray and set aside.
  2. In a large bowl, combine the pumpkin, oil, applesauce, extracts, and stevia. Blend well.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices.
  4. Add the dry ingredients to the wet ingredients, and stir until fully combined.
  5. Pour the batter into the loaf pan and bake for about 45 minutes. Let the loaf cool for around 1 hour before removing from the pan, and then cool for another hour on a wire rack before slicing.
    pumpkin pie fudge loaf

     

 

PUMPKIN SPICE WALNUT MUFFINS

 

WHAT YOU NEED:

1 box of carrot cake mix

1 can (15oz.) of pumpkin puree

2/3 cup of chopped walnuts

 

WHAT TO DO:

  1. Preheat the oven to 350 degrees F. Line a muffin tin with 12 paper liners.
  2. In a large mixing bowl, blend the pumpkin puree with the cake mix until there are no flour lumps visible. The batter will be super thick.
  3. Stir in the chopped walnuts.
  4. Distribute the batter into the muffin cups and bake for approx. 20 minutes or until a toothpick inserted into the center comes out clean.
  5. Nom nom nom 😉

    pumpkin spice walnut muffins

HAPPY EATING!

<3 LB

Published by

LB

female. food enthusiast. physics teacher. wife. gym rat.

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