This is a delicious pumpkin bread recipe that I baked into muffins as part of last week’s Good Eats inspired muffin madness. This recipe makes three 7 x 3 inch loaves of bread, or about 36 muffins. If you are baking loaves, you’ll want to leave them in the oven for about 50 minutes.
This recipe is adapted from user Laurie Bennett on allrecipes.com.
What You Need
- 1 (15 oz) can pumpkin puree
- 4 eggs
- 1 c vegetable oil
- 2/3 c water
- 3 c white sugar
- 3 1/2 c flour
- 2 t baking soda
- 1 1/2 t salt
- 1 t cinnamon
- 1 t nutmeg
- 1/2 t ground cloves
- 1/4 t ground ginger
What You Do
Heat oven to 350°. Spray a muffin tin (or tins, if you have them) with non-stick spray.
In a large bowl, mix the pumpkin, eggs, oil, water, and sugar until well blended.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually stir the dry ingredients into the wet. Mix until just blended.
Pour the batter into the muffin tins (I can only fit two muffin tins in my oven at once, so I just held the remaining batter on the counter while the first batch baked). Bake 20 minutes, or until a toothpick inserted into one of the muffins comes out clean.
I like how you’re setting these recipes free. Although the result would be being chomped down by white pearls and imprisoned again, this time by a belly—at least the food looked and tasted great along the way.
Your muffins sound good, I have a can of pumpkin currently calling my name from the pantry…