Pumpkin Bread Muffins

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While my Fresh Pumpkin Pies were baking in the oven, Charlie came running into the kitchen. He took a big whiff of the delicious aroma and said

“Mmmmmmm…pumpkin bread!!”

Now if that isn’t enough to make a mom look at the half-full container of leftover fresh pumpkin purée and decide to throw together some bread batter, I don’t know what is!

Unfortunately my three-year-old’s only knowledge of pumpkin bread is the slice I grab for him at Starbucks occasionally, to keep him busy while I caffeinate myself silly. Our friend Jill gave us a whole homemade loaf of Pumpkin Bread once, which Charlie immediately claimed ownership of, but I’m pretty sure he secretly thought Jill held up a Starbucks to get it. Needless to say, it was time to scour the web for an easy, affordable Pumpkin Bread recipe.

I found exactly what I was looking for in My Baking Addiction‘s recipe post for Pumpkin Bread: Simple ingredients, easy instructions and mouth-watering food porn. Mmmmmm…

So I decided to give it a try …but soon realized that I don’t own a bread pan! Which led to plan B: Pumpkin Bread Muffins. Still yum! So here is my attempt to use my fresh pumpkin puree and follow the directions from My Baking Addiction to create a delicious snack for my family:

Ingredients:

1 (15 ounce) can pumpkin puree (or the purée from half a Sugar pumpkin)
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

Directions:


“…Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans…”


In my case, I used my six-cup muffin tin to make two dozen muffins. One batch at a time (I know! I wish I had a twelve-cup muffin tin! Or at least an additional six-cup tin. Some day…)


“…In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended…”


I don’t own a hand mixer or a stand mixer, but I do have plenty of enthusiastic child labor at my disposal!

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“…In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined…”


Easy peesy!

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“…Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans…”


AKA, the papered muffin tins…

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I also sprinkled white sugar on each muffin, which bakes into a crunchy, crystal “crust” for added yumminess.

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“…Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean…”


Muffins don’t cook as long as bread loaves. I found that baking the muffins at 350 degrees for 22 minutes was perfect. The toothpick proved it.

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And as you can see, Charlie was thrilled!

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In fact, you can see his sneaky little hand grabbing an extra muffin while I was trying to photograph them!

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