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10.20.2014

Pumpkin Bread Muffins

This last weekend was just one of those that you hope to have each week. The weather was crisp, but lovely. Plenty of play time with the kids and excursions as a family. Plus, date night with the hubs. And to top it off a prefect visit with my brother capped with fireside smores. Luckily,  I still have some of these pumpkin bread muffins I made with Tommy yesterday to keep me happy on this Monday morning and to make it feel like the weekend is still alive. 

This is truly just The Best Pumpkin bread Bread Ever, poured into a muffin tin. But I like that they are portioned out a bit as the loaf seems to go way too fast given my one-more-thin-slice mentality that magically makes the entire thing disappear. The recipe gives you the option of muffins or loaves. You could always top these guys with some cream cheese frosting. Just saying...


My Mom's Pumpkin Bread or Muffins
Imperfect Polish 2014
makes 2 loaves or 2 dozen muffins


2 1/2 cups of sifted flour
1 cup brown sugar
2 cup sugar
1 1/2 tsp salt
2 tsp baking soda
1 tsp each nutmeg, cinnamon, ground clove
1 lb canned pumpkin
4 eggs
1 cup vegetable oil
2/3 cup cold water

Preheat oven to 350 degrees. 
Sift all of the dry ingredients (first 6 listed) together in a large bowl. 

In a standing mixer bowl (if using) or another large mixing bowl (if using a hand mixer), beat the remaining ingredients together until smooth. 

Add the dry ingredients in thirds combining well each time until smooth again. 

Fill two well greased loaf pans 3/4 full if baking loves. And bake for 1 1/4 hour or until a toothpick comes out clean from the center. 

Or fill two muffin tins lined with paper cups with the batter to about 3/4 full in each cup. Bake for 20-30 minutes until set and toothpick comes out clean. 

Enjoy! 
xo
Erin 




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