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?
Pumpkin Muffins (or Loaves)
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.)
* I use gluten-free flour in place of the flour because I am gluten free.
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 the tiny "muffie 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.
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.)
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
OMHG Wonderful Wednesday
LouLou Girls
Wow Me Wednesday at Gingersnap Crafts
Home Matters at Life with Lorelai
Thursday Favorite Things
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. :-)
ReplyDeleteI'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!
ReplyDeleteI 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!
ReplyDeleteOH, that looks delicious! I am truly enjoying the cooler weather but beginning to have a panic over the Christmas lists!
ReplyDeleteOh, that sounds so good!
ReplyDeletePerfect for fall. Maybe this will help me get into the mood of fall!
ReplyDeleteLove 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!
ReplyDeleteI appreciate your nice comments everyone. I hope you'll try the muffins! It's the best recipe for these that I've tried.
ReplyDeleteOh! 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!
ReplyDeleteI'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!
ReplyDeleteI 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/
ReplyDeleteI stick to olive oil and coconut oil.
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!
ReplyDeleteI'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. :)
ReplyDeleteI will definitely try the coconut oil Saph. Glad to hear that it doesn't change the flavor of the baked goods!
ReplyDeleteAnything pumpkin and I'm in! Pinning these to try. :) #HomeMattersParty
ReplyDeleteYes, I love pumpkin season! Thanks for pinning!
DeleteThat's interesting about using pancake mix in place of flour. I am going to have to give that a try! #HomeMattersParty
ReplyDeleteYes, 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.
DeleteOh 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
ReplyDeleteThey are so good! Thank you so much for featuring these!!
DeleteLooks so yummy. I really love the glass pumpkin container :) #HomeMattersParty
ReplyDeleteYummy! I love all things pumpkin. These sound delicious. #HomeMattersParty
ReplyDeleteYummy-O! This sounds so good! Thanks for sharing!
ReplyDeleteThese would be a hit in my household :) #HomeMattersParty
ReplyDeleteThese look so good, and I appreciate that they use a whole can of pumpkin. I hate when recipes only use a partial can and I have to figure out what to do with the remaining pumpkin.
ReplyDelete