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.