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It’s starting to feel like fall! That means pumpkin flavored everything!
Recently, I made a vlog showing how I make some pumpkin treats. The pumpkin bread rolls were tasty, and I wanted to share the recipe, so I looked all over the internet thinking I could just attach a link. Would you believe that I could not find it?! The recipe came from an old Better Homes and Gardens Cookbook. I figured that the blog would be a good place to share this old, classic recipe. To spare my fingers from typing more than necessary, I snapped this picture of the recipe:
I wish I could give you details about which BHG recipe book it is, but I got it for free at a yard sale, and I don’t see any dates or other details on the inside. It is an older one, and I love the bread recipes in that particular book.
I also made some Gluten Free Pumpkin Blueberry Muffins. The recipe I used was actually called “Awesome Blueberry Muffins” from Food.com. I made a few changes so that it worked for me, though. First, I used Gluten Free flour to meet my family’s needs. Then, I added some oats. Not all oats are Gluten Free, so make sure you check if you or a family member has a gluten allergy. Here’s a link to the oats and flour we recommend.
The gluten free flour is dense, and the oats aerate the mix, so I think they go nicely together. I used 1 1/3 cups of the GF flour, and 2/3 cup oats rather than the amount in the recipe. Instead of using vegetable oil, I used pumpkin. It makes a great substitute and adds some nutrients to the muffin. Of course, I am not a medical professional or dietitian of any kind, so I can’t give you exact information, but I do know that pumpkin is great for you. Just look around and you will see that some even call it a super food. All I know is, it tastes amazing! After I mixed the wet ingredients and the dry ingredients (make sure you check out the original recipe here- “Awesome Blueberry Muffins” -for all of the other ingredients measurements and general instructions), I found that it was too dry. That was probably because I used the slightly denser GF flour. So, I also added another 1/2 to 3/4 cup of water and approx. 3 tablespoons of heavy cream to get it just right. Check out the video so you know what it should look like (and make sure you subscribe to The Fundamental Home on YouTube AND Our New Vlog Channel).
All in all, those muffins were a HUGE hit! The rolls were good, too, but can a roll compete with a muffin? I don’t think so. Try them both and see what you think. Then, let me know in the comments which one you thought was better!
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