The Pumpkin Bread That Became Muffins

I was planning to make pumpkin bread, like I often do. I keep pumpkin purée in my pantry year-round — it should be a staple in everyone’s. Then I read that sunflower seeds are a good source of thiamine. Lucky me, I had a package of shelled sunflower seeds on hand.

Now, nuts also have thiamine, but the ones I’ve got are in huge chunks, and I wasn’t in the mood to chop them. So I asked ChatGPT if people ever put sunflower seeds in pumpkin bread.

Here’s what I got:

• It’s not a classic choice, but some folks do enjoy them.

• Sunflower seeds add crunch without heaviness.

• They’re good for people who want nut-free options.

• They add a toasty, mellow flavor.

Then I was asked if I wanted pairing ideas. I said yes — that’s where the conversation got interesting.

I got quite a list:

• Pumpkin + sunflower seeds + cinnamon/nutmeg (classic spiced loaf)

• Pumpkin + honey + sunflower seeds + ginger

• Pumpkin + rosemary + black pepper + sunflower seeds (a savory twist)

• Pumpkin + dark chocolate chips + sunflower seeds

• Pumpkin + dried cranberries or cherries + sunflower seeds + orange zest

Some of these sounded good. Some did not. The black pepper idea? Absolutely not. My doctor says no spicy, and my taste buds say, “Thank you, doctor, for saving our tiny lives.” Honey’s fine in theory, but I’m not a fan in baked goods — it changes the texture.

Next thing I knew, I was handed a whole recipe. Did I ask for a recipe? No, I did not. But that’s ChatGPT for you — forever assuming I don’t know how to bake. I only wanted validation that pumpkin, sunflower seeds, chocolate chips, orange zest, and a pink lemonade cream cheese drizzle would work together.

Spoiler: They do.

The recipe I was given was fine, but I’ve got my own. It’s from the 1940s, when people actually knew how to cook. None of this modern “healthy” nonsense. People were healthier then, and the food was better. All I’m doing is swapping out the walnuts for sunflower seeds and chocolate chips, plus adding orange zest. The leftover pink lemonade frosting is going right on top.

And I baked the bread mixture in cupcake cups to make muffins. Why muffins? Because I needed lunch, and a full loaf takes forever to cool. Muffins bake faster, cool faster, and don’t sit there for an hour acting like slicing them early is a crime.

Somewhere in the conversation, ChatGPT even asked if I wanted advice on how to drizzle frosting. Imagine. I’ve been baking since 1967. I think I can handle a spoon.

But here’s where it all worked out: a new name and a new twist on an old recipe, perfect for pumpkin season.

Autumn Glow Muffins

Recipe:

1/2 cup butter or shortening

1 cup sugar

2 eggs

15 oz can pumpkin purée *

2 cups flour *

3 tsp baking powder

1 tsp pumpkin pie spice

1 tsp orange peel, dry & grated

1/2 tsp salt

1/2 cup shelled sunflower seeds

1/2 cup dark chocolate chips *

Cream butter and sugar together. Add eggs and beat well. Add pumpkin and beat until creamy. Sift dry ingredients together and mix into pumpkin mixture. Add seeds and chips.

At this point the original recipe says to bake in a greased loaf pan at 375 for 1 1/4 hours. You can do that if you want a loaf, but I wanted muffins so I had cupcake liners in cupcake forms. Fill them about 2/3 full. Same temperature, but bake less time. Start with 30 minutes and then test with a toothpick to see if they're done. If not. put in for a while longer. The exact time will depend on a number of factors, like the type of flour and how large your cupcake forms are.

Now for the asterisks:

• The original recipe is for banana bread, use 3 bananas and 1 tsp lemon juice

• I use gluten free flour with this, using the original measurement called for

• I like the mini-chocolate chips, but go with your preference