I figured I should post these before the season for pumpkin feels like it has passed completely. Although spring is around the corner today is perfectly wintery. Pumpkin is one of my absolute favorite flavors, and I use canned pumpkin year round. This recipe makes one loaf if baked as a quick bread. I love that it makes moist cupcakes that go amazingly well with cream cheese frosting.
Recipe for Pumpkin Bread from Simply Recipes with adjustments for cupcakes/muffins
1 1/2 cup flour
1/4 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
Just under of 1/2 cup vegetable oil (safflower or a light olive oil works well)
1/4 cup water
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
(1 tsp vanilla extract)
Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined. Pour into lined muffin tins, this should make 12 muffins. Bake until cake tester comes out clean, about 25 minutes. Remove from pan, cool on a rack.
I love these with cream cheese frosting: 1 pound confectioners sugar, ½ stick of butter, 6oz pack or cream cheese, 2 tsp. of vanilla. I like to put a few walnuts or pecans on top when I have them.
I happened to have some extra pumpkin and also made a classic pie and tarts with a graham cracker crust. It was part of a pumpkin dessert feast.