Pumpkin bread was the first baked good I knew I rocked, like really rocked. My pumpkin bread stands on it’s own as one of the best tasting things I bake and eat. I love pumpkin bread so much I would marry it, seriously! I’m glad fall has arrived so I can share my pumpkin bread recipe with you.
Baking pumpkin bread magically triggers the start of fall for me. It’s so ritualistic to go into the grocery store, buy several cans of pumpkin, and plan the perfect time to make pumpkin bread. I love waking up early on a Saturday or Sunday morning and baking; letting the apartment fill with the warm of the oven and the magical smells of deliciousness baking. There are few things better in the world than the smell of warm cinnamon, cloves, and nutmeg.
These muffins were made for a perfect ladies weekend to the North Fork of Long Island. We wine tasted, we outlet shopped, we ate, and we laughed. And we ate pumpkin muffins in between!
This recipe is as simple as they come – one bowl, no mixer, it takes about 10 minutes of active time. Sift together the dry onto wax paper, and whisk together the wet. Lightly combine, you are done. You are left with moist, flavorful, tender, pumpkin muffins that will fill your heart with joy. I am only poetic because I love this recipe that much! It’s my favorite!
Pumpkin Bread Muffins
Adapted from The Healthy College Cookbook page 136
Yield – 17 muffins
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
cinnamon-sugar for topping
- Preheat the oven to 375 F.
- Whisk together the eggs and sugar until well combined. Whisk in the oil, applesauce, and vanilla until mixed together. Finally, whisk in the pumpkin.
- Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, and cloves onto wax paper.
- Add the dry ingredients to the wet and stir until just combined.
- Use a standard size ice cream scoop to evenly divide the batter between lined cupcake pans.
- Make cinnamon-sugar by mixing 1/4 cup sugar with a heaping teaspoon of cinnamon. Sprinkle generously on each muffin.
- Bake for 18 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
- Let cool on a wire rack until and then shove in your face!