Mama’s Pumpkin Bread Muffins

My grandmother would make pumpkin bread for every occasion, not matter if it was fall or not! Some of my best baking memories are when I would help her make this. You can use regular size loaf pans, small loaf pans, and muffin tins, just adjusting the cook time (loaves take about 50 minutes). For a sweet fall treat, this never disappoints and fills my heart with all the right amount of warmth and spice.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water or orange juice

INSTRUCTIONS

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

FOR 2, 10″ LOAVES:
PREPARE spray the two loaf pans with baking spray, fill with mixture. Bake for 60-70 minutes or until bread is firm and cooked through.

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