The Best Pumpkin Muffins

The Best Pumpkin Muffins~anartfulmom.com


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.

Pumpkin Bread

3 cups sugar
3/4 cup cooking oil
3 eggs
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.)

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.  For loaves--spoon into greased, floured (I use Baker's Joy spray for this) loaf pans and bake for 50 minutes to one hour at 350 degrees. (This recipe makes 2 loaves.)  I like to make them in the tiny "muffie" tins.  For these, check in about 13 minutes. I sprinkle the muffies with powdered sugar. Enjoy!  (Let me know how you like them.)

* I use Pamela's Baking and Pancake Mix in place of the flour sometimes because our family is on a gluten free diet.  It makes my baked goods taste better than when I make them with wheat flour, which was a huge surprise to me.  I buy the 4 lb. bags. 

Linking to:

Inspiration Galore at the Crafting Nook
Inspire Me Monday at Mostly Blogging
SITS  Saturday Sharefest
Create with Joy
Dare to Share at Kandy Kreations

24 comments

  1. Thanks for posting this! I have been looking for a good recipe to use with pumpkin...I have one can of it left (can't find it here in the Netherlands) so I think this is how I will use it! How do you think it would taste without the cloves? I have cloves, just don't have a way to grind them. :-)

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  2. I'm so glad you're going to try it, Jen! I've never tried it without cloves, but it's a pretty forgiving recipe, and I've substituted ingredients with it before. Pumpkin pie spice would probably work well also (it has cinnamon, nutmeg, and cloves in it.) I'm thinking it would be fine without the cloves though. Let me know how it goes!

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  3. I will have to try this! I have quite a few cans of pumpkin for the whole wheat chocolate chip muffins I like to make. I posted it on my blog, too. If you're interested, let me know and I'll send you the link!

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  4. OH, that looks delicious! I am truly enjoying the cooler weather but beginning to have a panic over the Christmas lists!

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  5. Perfect for fall. Maybe this will help me get into the mood of fall!

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  6. Love the Fall smells of baked goods and Autumn in the air. We won't be getting the Fall weather though for at least another month in CA. Looking forward to baking with pumpkin and spices!

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  7. I appreciate your nice comments everyone. I hope you'll try the muffins! It's the best recipe for these that I've tried.

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  8. Oh! These are SO GOOD! I baked them this afternoon and everyone loved them! I plan to print this out and add it to my recipe notebook. They are so tender and delicious! Thank you, Pam!

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  9. I'm so glad you liked them Mrs. Smith! This is one of my favorite quickbread recipes, so I'm really glad they turned out well for you. Thanks for letting me know!

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  10. I don't use canola oil anymore since I found out canola oil isn't as healthy as it's been portrayed. http://www.thehealthyhomeeconomist.com/agave-nectar-latest-health-food-scam/

    I stick to olive oil and coconut oil.

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  11. I agree, Saph. Canola oil is not the greatest. I mainly use palm oil for cooking, and olive oil for veggies, etc. (I don't use olive oil for cooking anymore, since I found out it turns to transfat when heated! I didn't realize that!) But I do use canola oil for the pumpkin muffins, since they are kind of a sweet treat, and we don't make them extremely often. I'm not sure another oil would taste quite the same in them!

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  12. I've read olive oil is fine for light sauteing. You should try coconut oil. I use it in baking and cooking and you definitely can't tell in the baked goods. I don't notice it when I use it to cook also - only when I use it to roast the veggies so I use olive oil for that. :)

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  13. I will definitely try the coconut oil Saph. Glad to hear that it doesn't change the flavor of the baked goods!

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  14. Anything pumpkin and I'm in! Pinning these to try. :) #HomeMattersParty

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    1. Yes, I love pumpkin season! Thanks for pinning!

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  15. That's interesting about using pancake mix in place of flour. I am going to have to give that a try! #HomeMattersParty

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    1. Yes, it's weird, I know! I've only tried the Pamela's gluten free pancake and baking mix as a substitute for flour, so I don't know how others would work. But I use the Pamela's mix for all kinds of things, and it's great.

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  16. Oh these look so yummy Pam! I am a complete lover of all things Pumpkin and can never get enough so I will have to try these ;) Thank you so much for linking them up to our Inspiration Galore Projects Party last week. You are one of my Features this Sunday over at http://www.recreateddesigns.com. Hugs, Lisa

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    1. They are so good! Thank you so much for featuring these!!

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  17. Looks so yummy. I really love the glass pumpkin container :) #HomeMattersParty

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  18. Yummy! I love all things pumpkin. These sound delicious. #HomeMattersParty

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  19. Yummy-O! This sounds so good! Thanks for sharing!

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  20. These would be a hit in my household :) #HomeMattersParty

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I appreciate every comment. Thank you!

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