When food bloggers come to visit, they invariably bear food gifts. I love that. When Joanne came to “the country” a few weeks ago, she came with a container full of cupcakes. Not that she needed to win my kids over, but cupcakes are a sure-fire way to make them her besties, no doubt.
The original recipe that she used (from Whole Foods Market) was for Honey Walnut Pumpkin Bread. Dropping the walnuts, subbing olive oil, adding a cream cheese frosting, and making them cupcakes turned them into Honey Pumpkin Cupcakes and little bites of deliciousness. They are utterly and ridiculously moist, and absolutely worth making. And heck, given most of the ingredients, they’re a sweet treat you can feel good about. I can’t say I’m upset that she left a few behind when she headed back to NYC. Now it’s my turn to fill up the container for our next meet-up in October.
*Original recipe is here.
September 27, 2011 – Bonus Photos
Um. Really? I get that whole milk has a little more fat, but I always thought it was better for kids. And not for nothing, if they’re not allowed to sell it, perhaps it (and its sister-cousin 2% milk) shouldn’t be listed as options on the milk form. In my humble opinion, of course.
Came home to this happy little care package courtesy of the folks at Martha Stewart. Can’t wait to dive into it. Glitter paint? Hel-lo!
- Canola oil cooking spray
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup oat bran or wheat germ
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cane sugar
- 1/3 cup canola or sunflower oil (Joanne used olive oil)
- 1/3 cup honey
- 1/3 cup milk
- 1 1/4 cups fresh or canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (Joanne skipped)
- Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
- In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined. Fold in walnuts.
- Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.