Monday, January 11, 2010

Pumpkin Muffins

I'm almost out of pumpkin puree.  These little yummies are most of the reason.   The recipe comes from a very old friend who I haven't seen in many years.  One Christmas she decided to make a bunch of little pumpkin loaves for all of our friends over college break.  This recipe makes a lot and I think she made 3 or 4 batches when all was said and done.  I've been hooked ever since.

Over the years I've played with the recipe a bit.  My family can't seem to get through a whole loaf of quick breads, so I made them into muffins.  We also like a hint of chocolate, so often add mini chocolate chips.   Now they are also made with home grown pumpkin and home ground wheat flour.   The recipe makes 3 loaves or 24-30 muffins.

Pumpkin Bread

4 C flour (whole wheat, white or combo)
3 C sugar
2 t baking soda
1 1/2 t salt
1 t allspice
1 t cinnamon
1 t baking powder
1 t nutmeg
1 t ground cloves
1 C oil
2/3 C cold water
1 can pumpkin or 2 C pumpkin puree
4 eggs

Mix dry ingredients well.  Add oil, pumpkin and water.  Add eggs one at a time. (my friend was very adamant about this instruction)

Bake loaves at 350 for 1 hour.  Bake muffins at 325 for 20-25 minutes.


Nate @ House of Annie said...

The chocolate chips are a very nice addition. Good job!

Since you're using homegrown ingredients, would you like to enter this post in our Grow Your Own roundup this month? Full details at

The Mom said...

Thanks Nate, I entered. Your blog looks very interesting.

kitsapFG said...

I have two more pumpkins in the storage area to process and a bunch of puree in the freezer - I think this would be a nice recipe to give a spin and start making a dent on my pumpkin surplus!

The Mom said...

Kitsap, try them and let me know what you think!

Karen Sue said...

YUMM! I think I'll have to try these. I never make bread either, always muffins...easier for on the go, too!

The Mom said...

Karen Sue, great minds think alike!