Hands-on Time
12 Mins
Total Time
38 Mins
Yield
Serves 24 (serving size: 1 muffin)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.

Step 3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

Step 4

Pumpkin Bread: Spoon batter into 2 (9 x 5–inch) or 4 (5 x 3–inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

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