Pumpkin Muffins/Loaves

This is my favorite pumpkin muffin recipe!! I first had these muffins while visiting my cousins Larry and Cheryl. It seemed I had these every time I came home for a visit. I think I was a tad spoiled. They are super moist and soft, easy to make, very reliable, and easily tweaked by adding either chocolate chips, zucchini, bananas, or whatever else you have up your sleeve.

These are really the best I have ever tasted!!! I like mine sprinkled with a little cinnamon sugar. They will hold their own, so any type of glazed topping isn’t necessary!! Enjoy!!

1 2/3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon cinnamom
1/2 teaspoon nutmeg
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
1 can of pumpkin (plain)
Cinnamon sugar (optional)

1. Preheat oven to 350 degrees. Lightly grease and flour the muffin tins. Not necessary if you are using baking cups. Sift your flour, soda, baking powder, salt, and spices together in a large bowl.
2. In a medium sized bowl, mix your sugar and oil. Make sure it is well combined. Add one egg at a time until the mixture is smooth.
3. Stir in the pumpkin and mix well. Add sifted flour mixture until well combined. Turn into tins. I use a loaf tin as seen in the picture. You can easily use a large muffin tin or make regular sized muffins. The batter will make the exact number of loaves in the picture (8 loaves). Sprinkle with cinnamon sugar at this point.
4. Bake for 60 – 65 minutes or until cake tester comes out clean. Shorten the time if using small tins. If you desire, you can sprinkle with more cinnamon sugar at this point. Let cool for about 10 minutes. Loosen edges and turn out of pan; cool completely.

*NOTE: Fill your tins or cups to the top. I like adding chocolate chips every now and then. They are also great with bits of apple diced up. Blueberries are also a good choice. I have even added oatmeal to the batter and let it soak for about 10 minutes before adding the flour mixture. The recipe is very forgiving and can be easily tweaked to meet your tastes. Like I said, the best pumpkin muffins I have ever tasted!!! My favorite canned pumpkin to use is “One-Pie Pumpkin”.

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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