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
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.
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:
1 (15 ounce) can pumpkin puree (or the purée from half a Sugar pumpkin)
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
“…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!
“…In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined…”
“…Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans…”
AKA, the papered muffin tins…
I also sprinkled white sugar on each muffin, which bakes into a crunchy, crystal “crust” for added yumminess.
“…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.
And as you can see, Charlie was thrilled!
In fact, you can see his sneaky little hand grabbing an extra muffin while I was trying to photograph them!