Pumpkin Muffins (Quick Bread) Recipe

Pumpkin Muffins (Quick Bread) Notes

My mom has been making these for years and they're a family favorite! I'm not sure where she got the recipe, but she thinks it's Amish.

The muffins freeze well too.

Ingredients

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 1 pound canned pumpkin
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 2/3 cup water

Serves / Yields

16 regular-sized muffins

Preparation Instructions

Preheat oven to 325 (or 350 if you want to make this in a loaf pan).

Mix oil, sugar and eggs in large bowl. Add pumpkin. Sift dry ingredients together in another large bowl, and slowly add to wet ingredients. Add the 2/3 cup water, little by little, as the batter gets thicker and harder to stir.

Grease and flour muffin tins (or 2 9x5 loaf pans). Bake for 30-35 minutes for muffins (or 1 hour for loaf).

Credit

This recipe was provided by Ann Motogawa from Evanston.

Cuisines, Courses and Ingredients

• American, Bread, Breakfast, Brunch, Dessert, Grain, Snack

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