Friend Makin’ Mondays – Recipe Exchange!

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section here at: so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

FMM: Recipe Exchange

This week we are sharing one or two of our favourite Fall recipes!

OK, I’m going to cheat this week. Fall specific recipes are not my strong suit – although, I have been known to make a mean pumpkin pie or apple crisp! But I posted a recipe for (healthy) Banana Muffins a while back, and the fact is… I’ve made them with pumpkin instead of bananas, and they are even MORE awesome that way! So I’m going to modifyit a little, post the banana photo of the finished product, and post the recipe because they are too yummy not to!

This recipe calls for 1 cup of sourdough starter, which has been passed down in my family for years. You can make the muffins without it, although it does give them a nice tangy flavour. You may be able to find a starter kit in a local grocery store, though.


1 cup sourdough starter
1/2 cup vegetable oil
1/2 cup skim milk
1/2 cup apple sauce
2 cups cooked mashed pumpkin (canned is fine)
3 eggs
1 tsp vanilla
2 cups flour (I used 1 white, 1 wheat)
1 cup white sugar
2 fat free instant pudding mixes
1/2 tsp salt
1/2 tsp baking soda
1.5 tsp baking powder
3 tsp cinnamon (heaping)
2 tsp nutmeg
2 tsp ginger


Preheat oven to 325 F. Combine the sourdough starter, milk, eggs, oil, applesauce, and pumpkin in a large bowl, and mix well. In a separate bowl, combine all dry ingredients. Slowly add the dry ingredients to the wet, stirring to mix. Once combined, divide into greased muffin tins (I find these muffins stick to muffin papers), or pour into two large loaf pans (this makes wicked pumpkin bread!).

Bake at 325 F for 18-25 minutes for muffins, or 45-60 minutes for loaf pans, until a toothpick inserted in the centre comes out clean.

Cool and enjoy!

Now a goals update: Sunday goals completed successfully – in fact, I actually wrote most of two blog posts!

Goals for today:

1) Swim workout
2) 1/2 afghan strip
3) Read 1 casino publication

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9 Responses to Friend Makin’ Mondays – Recipe Exchange!

  1. Joshua says:

    Oh, these look yummy! Thanks for sharing.

  2. Lisa says:

    Wow – you had me at “wicked pumpkin bread”!


    • Kris says:

      Good luck! Like i said, you could do it without, but this recipe has been handed down for years – I’ve had that starter for at least 10 years now!

  3. Kenlie says:

    Starter, hm? Hmmmmmmmmmmm………..I’m not sure I know what that means so I’m going to google and ask twitter! Those muffins looks positively delicious!

    • Kris says:

      I hope you can find some – I know when I lived in the Yukon one of our local stores sold packets you could make it from. I’m sure someone has to sell it online!

  4. auntiekim says:

    Oh my, oh my, oh my…I have not enough words to describe my love of all things pumpkin! Now…off to find out about that sourdough starter….

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