So I thought I would get a jump on (yet another) pumpkin shortage and get my Pumpkin Baking groove on.
The plan was to just make some pumpkin mini-muffins for someone in return for some very yummy soup she made us. But, of course, the recipe only calls for one cup of pumpkin and I had to buy the biggest can I could find - resulting in four coups of pumpkin. Because I could not let it go to waste we now have pumpkin mini-muffins, regular sized pumpkin muffins, pumpkin bread, and a cup of pumpkin puree in the fridge:)
Either way, they all use the same recipe:)
Pumpkin Muffins
1 cup sugar
1cup pumpkin
1 cup vegetable oil/apple sauce (I like to do 1/2 cup of each)
1 cup water
2 eggs
1 2/3 cup flour
1 tsp. baking soda
1 tsp ground cinnamon
1 tsp salt
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cloves
1 c. chopped walnuts, raisins, or chocolate chips (optional)
In a mixing bowl, combine sugar, pumpkin, oil, water and eggs. Mix well with a wire whisk
Combine dry ingredients and gradually add pumpkin mixture. Mix well with a wire whisk
Stir in nuts, raisins, or chocolate chips if desired.
Pour into greased muffin tins or bread pan.
Bake at 350 degrees
Mini- Muffins: 10-15 minutes
Muffins: 15-20 minutes
Bread: 65-70 minutes
Cool 10 minutes in pan before removing
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