Okay, I am probably killing it here, with all the breakfast recipes, but it is a big deal at our house these days. Also, I know there are a million Pumpkin bread recipes, and it is no where close to October, so why would you want another pumpkin recipe? Ignore this post if you must, but this is the best pumpkin bread recipe I have ever come across. I am posting it for my sake, if not for yours. Plus, if you are like me, you have a freezer full of pumpkin that you put in little baggies last fall, and it is time to use it!
Really though, this is an insanely good pumpkin bread recipe. It is moist without being dense, like pumpkin fudge or something. The spices are also perfect. The original recipe included chocolate chips, but since I was serving these muffins for breakfast I left them out. I am sure they would be a great addition though! So if, by any chance, you are still looking for the perfect recipe, you may have just found it. Unless you
are daft have different preferences than I do. I have been watching way too much Harry Potter lately. British phrases and terms are popping into my head all the time. Can you tell? Sorry. But hey, it is just one more reason to eat pumpkin related food. Pumpkin foods (particularly juice) are a regular at Hogwarts! But really, have you ever tried pumpkin juice?
… Not my cup of tea. I will stick with muffins.
We definitely like to eat these muffins hot from the oven, but I also put them in the fridge and freezer for later breakfasts or snacks. They thaw quickly even without a microwave, and they are great to stick into lunch bags. Sometimes I make them with white flour, but I make them with whole wheat flour many times as well.
1 cup canned or frozen pumpkin (thawed)
½ cup water
½ cup butter, melted
1¾ cups flour
¼ tsp salt
1⅓ cups sugar
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp ground cloves
Preheat the oven to 350 F.
Mix the pumpkin, eggs, water and butter together. In a separate bowl, combine the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and ground cloves.
Whisk the dry ingredients into the wet ingredients, and mix until no dry chunks remain. Coat a muffin tin with nonstick spray or paper muffin liners. Fill the muffin tins until each cup is 2/3 full.
Bake the muffins for 30 minutes, or until the tops spring back when you press on it.
Cook the muffins for 5 minutes before removing from the pan. Let the muffins cool completely on a cooling rack, or eat hot! :)
Recipe from One Little Project.