Spiced Pumpkin Muffin And Bread – a delicious recipe with pumpkin puree, eggs, vegetable oil, water, white sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 7x3 inch loaf pan and grease one muffin pan.
2
2. In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.
3
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
4
3. Stir the dry ingredients into the pumpkin mixture until just barely blended! DO NOT OVER STIR.
5
4. Pour into the prepared pans. I find it helps to use an ice cream scoop for the muffins. I filled them 2/3 the way full. The bread was about half way, maybe pushing 2/3.
6
5. Bake the muffins for 15 minutes at 425u00b0 F. Bake the bread for about 50 minutes at 350u00b0 F. Goodies are done when a toothpick inserted in to the center comes out clean.
1639
kcal
Calories
71
g
Fat
232
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree, 4 eggs, 1 cup vegetable oil, 2/3 cup water, and more.
Yes, Spiced Pumpkin Muffin And Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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