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Pumpkin Muffin Squares USDA Recipe for Schools

Pureed pumpkin, raisins and spices give our Pumpkin Muffin Squares their distinctly delicious and decadent flavor.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1 oz equivalent grains.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Grains
Cooking Method: Bake
50 Servings
Calories: 199

Ingredients

50 Servings

    Weight

    • 15½ oz Whole-wheat flour
    • 14½ oz Enriched bread flour
    • - - Baking powder
    • - - Baking soda
    • - - Salt
    • - - Ground cinnamon
    • - - Nutmeg
    • - - Ground ginger
    • 1 lb 10⅔ oz Brown sugar
    • - - Canola oil
    • 3 oz Frozen whole eggs, thawed
    • 6 oz Egg whites
    • - - Vanilla extract
    • 2 lb 8 oz Pumpkin, canned
    • 5 oz Raisins

    Measure

    • 3½ cups Whole-wheat flour
    • 3¼ cups Enriched bread flour
    • 1 Tbsp Baking powder
    • 2 tsp Baking soda
    • 2 tsp Salt
    • 1 Tbsp 1 tsp Ground cinnamon
    • 1 tsp Nutmeg
    • 1 tsp Ground ginger
    • 3⅓ cups Brown sugar
    • 1½ cups Canola oil
    • ⅓ cup Frozen whole eggs, thawed
    • ⅔ cup 1 Tbsp 1 tsp Egg whites
    • 1 Tbsp 1 tsp Vanilla extract
    • 1 qt ⅔ cups Pumpkin, canned
    • ⅔ cup Raisins

    100 Servings

      Weight

      • 1 lb 15 oz Whole-wheat flour
      • 1 lb 13 oz Enriched bread flour
      • - - Baking powder
      • - - Baking soda
      • - - Salt
      • - - Ground cinnamon
      • - - Nutmeg
      • - - Ground ginger
      • 3 lb 5⅓ oz Brown sugar
      • - - Canola oil
      • 6 oz Frozen whole eggs, thawed
      • 12 oz Egg whites
      • - - Vanilla extract
      • 5 lb Pumpkin, canned
      • 10 oz Raisins

      Measure

      • 1 qt 3 cups Whole-wheat flour
      • 1 qt 2½ cups Enriched bread flour
      • 2 Tbsp Baking powder
      • 1 Tbsp 1 tsp Baking soda
      • 1 Tbsp 1 tsp Salt
      • 2 Tbsp 2 tsp Ground cinnamon
      • 2 tsp Nutmeg
      • 2 tsp Ground ginger
      • 1 qt 2⅔ cups Brown sugar
      • 3 cups Canola oil
      • ²⁄3 cup Frozen whole eggs, thawed
      • 1⅓ cups 2 Tbsp 2 tsp Egg whites
      • 2 Tbsp 2 tsp Vanilla extract
      • 2 qt 1⅓ cups Pumpkin, canned
      • 1⅓ cups Raisins

      -

      50 Servings

        Weight

        • 15½ oz Whole-wheat flour
        • 14½ oz Enriched bread flour
        • - - Baking powder
        • - - Baking soda
        • - - Salt
        • - - Ground cinnamon
        • - - Nutmeg
        • - - Ground ginger
        • 1 lb 10⅔ oz Brown sugar
        • - - Canola oil
        • 3 oz Frozen whole eggs, thawed
        • 6 oz Egg whites
        • - - Vanilla extract
        • 2 lb 8 oz Pumpkin, canned
        • 5 oz Raisins

        Measure

        • 3½ cups Whole-wheat flour
        • 3¼ cups Enriched bread flour
        • 1 Tbsp Baking powder
        • 2 tsp Baking soda
        • 2 tsp Salt
        • 1 Tbsp 1 tsp Ground cinnamon
        • 1 tsp Nutmeg
        • 1 tsp Ground ginger
        • 3⅓ cups Brown sugar
        • 1½ cups Canola oil
        • ⅓ cup Frozen whole eggs, thawed
        • ⅔ cup 1 Tbsp 1 tsp Egg whites
        • 1 Tbsp 1 tsp Vanilla extract
        • 1 qt ⅔ cups Pumpkin, canned
        • ⅔ cup Raisins

        100 Servings

          Weight

          • 1 lb 15 oz Whole-wheat flour
          • 1 lb 13 oz Enriched bread flour
          • - - Baking powder
          • - - Baking soda
          • - - Salt
          • - - Ground cinnamon
          • - - Nutmeg
          • - - Ground ginger
          • 3 lb 5⅓ oz Brown sugar
          • - - Canola oil
          • 6 oz Frozen whole eggs, thawed
          • 12 oz Egg whites
          • - - Vanilla extract
          • 5 lb Pumpkin, canned
          • 10 oz Raisins

          Measure

          • 1 qt 3 cups Whole-wheat flour
          • 1 qt 2½ cups Enriched bread flour
          • 2 Tbsp Baking powder
          • 1 Tbsp 1 tsp Baking soda
          • 1 Tbsp 1 tsp Salt
          • 2 Tbsp 2 tsp Ground cinnamon
          • 2 tsp Nutmeg
          • 2 tsp Ground ginger
          • 1 qt 2⅔ cups Brown sugar
          • 3 cups Canola oil
          • ²⁄3 cup Frozen whole eggs, thawed
          • 1⅓ cups 2 Tbsp 2 tsp Egg whites
          • 2 Tbsp 2 tsp Vanilla extract
          • 2 qt 1⅓ cups Pumpkin, canned
          • 1⅓ cups Raisins

          Instructions

          • Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 4.
          • Combine sugar and oil in a large bowl.
          • Add eggs and vanilla extract. Stir well.
          • Combine egg mixture with dry ingredients. Mix for 3–5 minutes on low speed. Batter will be lumpy. DO NOT OVERMIX.
          • Fold in pumpkin and raisins. Stir well.
          • Pour 2 qt (about 5 lb 10 oz) batter into a half steam table pan (12" x 10" x 2½") lightly coated with pan release spray.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Bake until golden brown:
            Conventional oven: 350 °F for 40–45 minutes.
            Convection oven: 325 °F for 35–40 minutes.
          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
            Serve 1 piece (about 2" x 2⅜").

          Notes

          Cooking Process #2: Same Day Service.
          For more information on meal components and crediting, please visit the Food Buying Guide for Child Nutrition Programs.
           

          Nutrition

          Serving: 1piece | Calories: 199 | Total Carbohydrate: 31g | Protein: 3g | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 190mg | Potassium: 133mg | Dietary Fiber: 2g | Total Sugars: 17g | Vitamin D: 1IU | Calcium: 30mg | Iron: 1mg