Fall=pumpkin. Pumpkin bread, pumpkin cheesecake, pumpkin spice lattes, pumpkin seeds, you name it! I love them all.
My mom has been making these delicious pumpkin muffins ever since I can remember, and they are always a specific request from the boy during the fall. They are the perfect way to start your day with a coffee or some juice, and great for a snack as well.
You can cook the bread in a variety of formats, but I prefer the muffin serving size, and that way you can add a fun patterned liner.
I also tried these for the first time with a gluten free flour mix from Red Mill, and I have to say I was pleasantly surprised. Chase would probably still prefer the gluten-filled kind, but that didn’t stop him from eating at least two of these a day for the last week!
- 3 ½ c. flour (regular or gluten free mix like the one from Red Mill)
- 2 ½ c. sugar
- 2 t baking soda
- ¼ t baking powder
- 1 t salt, cinnamon, cloves and nutmeg
- 1 c canola oil
- 4 beaten eggs
- 2 c. pumpkin
- 1 c semi-sweet chocolate chips (optional)
- Combine dry ingredients in a large bowl
- Combine wet ingredients in a separate bowl, and then stir into the dry ingredients until blended.
- Add chocolate chips (if desired).
- Bake at 325 degrees as follows: Two standard loaf pans, 1.25 hours; 5-6 small loaf pans, 1 hour; muffins, 30 minutes; mini muffins, 20-25 minutes.