Sweet pumpkin puree is seasoned with cinnamon and vanilla and paired with bright persimmons in these breakfast breads with a delectable texture. Pecans top these Autumnal treats for a crunchy finish. This recipe comes to us from Kristi of Veggie Converter.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup yogurt
- 1/4 cup nonfat sour cream
- 1/2 cup sugar
- 2 small persimmons, diced
- 3/4 cup pumpkin puree*
- 2 tablespoons canola oil
- 2 teaspoons vanilla
- 1/2 cup pecans, crushed
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
Preheat an oven to 350 degrees. Prepare a muffin tin with muffin cups.
Mix the flour, baking powder, baking soda, cinnamon and salt together into a large mixing bowl.
Whisk the yogurt, sugar, persimmon, pumpkin puree, canola oil and vanilla together in a separate small bowl.
Add the wet ingredients into the dry ingredients, mixing until just combined. Pour equal portions into the 12 muffin cups. Sprinkle the crushed pecans on top.
Bake for 25-30 minutes, or until the a toothpick inserted into a muffin comes out clean. Enjoy!