Do you remember the pumpkin bread recipe I posted last Thanksgiving?
Well this year I decided to mix it up and instead of using loaf pans, I poured the same easy, delicious batter into muffin tins, baking at 350 for half the time (about 30 minutes).
I was worried the moisture of this bread might be lost in the smaller size, but I’m delighted to report they are every bit as scrumptious.
I popped them right out of the tray and let them cool for about an hour before adding my finishing touches, which of course involved me hiking to the one and only deciduous tree in Southern California. The struggle is real.
Fortunately my husband gets me completely and didn’t bat an eye when I returned home with a shirt full of dead leaves after working out in the land of palm trees.
I placed the muffins in an individual sized clear cellophane treat sacks and tied with twine and a few of the leaves I’d collected.
What a great little treat to leave on someone’s desk at work, bring to your hairdresser, or send the kids to school with.
Mix together well with a fork in a large bowl:
3 1/2 cups flour
3 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp all spice
3 cups sugar
In a separate bowl, mix together:
1 can pure pumpkin (NOT pie mix)
2/3 cup water
1 cup vegetable oil
Mix wet ingredients into dry, ideally using a hand mixer to work out all the lumps. Pour into a cup cake pan with paper baking cups (I used classic white ones- my favorite). Bake at 350 for about a half hour or until a toothpick comes out clean. This should make about 24-36 muffins.