Do you find yourself both welcoming and dreading fall at the same time? Then I am right with you. I love fall! But, when I think of raking so many leaves (the first few times are fun…), and the impending doom of winter (well, not doom exactly, but winters here are so gray and long), I get a tiny bit sad.
So I thought I’d share one of my favorite things about fall with you all – my tried and true pumpkin bread(“muffie”) recipe. It’s a sweet, quick bread, and it makes people happy when I bring it to parties. I think it’s the best because it’s sweet and moist and never fails me, and aren’t family recipes always the best?
This post contains affiliate links, which means I will earn a commission if you purchase through them. Thank you!
Pumpkin Muffins (or Loaves)
3 cups sugar
3/4 cup cooking oil (canola oil, coconut oil, etc.)
1 can of pumpkin (I seem to get the best results with store brand pumpkin – weird I know.)
3 cups flour
1 teaspoon cinnamon (I add a little more than 1 teaspoon)
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
(The original recipe called for 1 teaspoon of nutmeg, but I like it better without it.)
Powdered sugar for sprinkling (optional)
Combine the sugar and oil, then add the eggs and stir. Mix in the pumpkin. Combine the dry ingredients and mix all ingredients together well.
I like to make them in mini-muffin tins. Grease and flour the tin, or use Baker’s Joy. For these tiny muffins, check in about 12 minutes. They are done when they have pulled back a bit from the tin and bounce back with a little pressure. I sprinkle the muffies with powdered sugar.
For loaves, spoon into a greased, floured (or sprayed with Baker’s Joy) loaf pan and bake for 50 minutes to one hour at 350 degrees. (This recipe makes 2 loaves. Great gift, by the way.)
I fill up my glass pumpkin with these “muffies,”(and it just occurred to me that I could gift them that way!)
Enjoy! (Let me know how you like them.)