Pumpkin Muffins

My mom and I got our bake on last Sunday when we made pumpkin bread muffins. I took pictures during the process, but got a little lazy at the end, so I don’t have the final product! But you get the gist… oh, and they are AMAZING. Happy baking!

RECIPE:

16 ounces can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt (I usually don’t use any)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

*cupcake papers

*cupcake pan

Directions:
Pre-heat over to 350 degrees. Grease and flour 2 (9×5) loaf pans. In large bowl, mix together pumpkin purée, eggs, oil, water, sugar until blended. In a separate bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, cloves. Stir into dry ingredients in pumpkin mix until just blended. Using an ice cream scoop, pour batter into each cupcake paper. Bake 25 or so minutes in preheated oven or until a toothpick into center comes clean. Cool 10 minutes. & remove from pans

** this same recipe can be used to make bread as well. use two loaf pans and bake for 1 & 1/2 hours

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