Whole Wheat Pumpkin Muffins and AWESOME baking products

These muffins were great--and healthy with the whole wheat flour. But the BEST part of making them was using my new Demarle muffin pan. Demarle is the maker of the popular Sillpat baking mat one of my favorite kitchen items. You can get them at fine kitchen stores like William Sanoma. Demarle has been supplying professional kitchens for years, many restaurants use their products (such as subway and Cheesecake Factory to name a couple) Well they are finally branching out into the home market! My sister in law introduced them to me recently, and I am in LOVE! You don't have to grease them at all--not even pam cooking spray--and everything pops right out. The clean up is a breeze. I literally just dunk in soapy water, rinse dry and it is good as new. Then I just roll and up and throw it in a drawer. Anyway, I am seriously thinking about becoming a distributor! I love these products that much! If anyone lives in my area (Utah) and would like to try them out--email me at melandboys@gmail.com!

Pumpkin Bread

King Arthur Flour Whole Wheat Baking cook book

Submitted by Melanie

2 cups whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1/2 cup butter

1 cup packed light or dark brown sugar

1/4 cup granulated sugar

3 large eggs

1tsp vanilla extract

1 cup canned pumpkin

3/4 cup chopped nuts (I left out)

3/4 cup raisins, or chocolate chips (I used mini choc chips)

Preheat oven to 375.

Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, or chocolate.

Pour batter into the muffin pan. Bake for 22-24 minutes or until toothpick inserted in the center comes out clean.

*to make this into a loaf, preheat oven to 350 and grease a 9x5 inch loaf pan. Bake for about 1 hour or until toothpick comes out clean. Also cool for 15 minutes, then run a knife around the edges of the loaf pan to make sure bread is not sticking (of course skip this if you are lucky enough to have a demarle loaf pan--then it won't stick of course!) , turn it out and place on rack to finish cooling before slicing.