I’ve been substituting olive oil for other types of oil (and even butter) in my baking and may I just say that it is an earth-shatteringly delicious discovery. Thus far, I’ve tried the olive oil substitution in chocolate cake, blueberry muffins, banana bread, and these pumpkin muffins I made for my brother’s birthday. A pumpkin muffin with a dollop of excellent organic vanilla ice-cream will make any birthday celebrant happy.
Here’s the recipe, with my ingredient notes included:
PUMPKIN BREAD (one loaf or 12 cupcakes/muffins)
Preheat oven to 350 degrees. Combine dry ingredients in small bowl first. Mix wet ingredients in bigger bowl and then add small bowl of dry ingredients to bigger bowl. Don’t mix too thoroughly. Bake in muffin papers for 25 minutes. Poke with toothpick or sharp knife to see that middle is baked through. Cool a few minutes and then move to a couple of plates to cool completely, if you can stand to wait before eating one 🙂
1 1/2 cups whole wheat pastry flour (I use Bob’s Red Mill)
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree (make your own or look for the can that says “BPA-free”)
1/2 cup olive oil
2 eggs, beaten
1/4 water
1/4 teaspoon of each of these spices: nutmeg, cinnamon, allspice
And you can add 1/2 cup chopped nuts if you like. Enjoy!
