If you are in the baking mood...Pumpkin muffins/bread
Gavin and I made these recently and he gobbled them up!
(Makes one loaf or 48 mini muffins)
Ingredients:
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 1/3 cups white sugar
2 eggs
1 1/2 cups and 1 TBSP all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (I use 1/4 tsp, though)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
Directions:
1. Preheat the oven to 350 degrees. Grease and flour your loaf pan or muffin
tins.
2. In a large bowl, stir together the pumpkin, oil, sugar, and eggs. Combine
the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in
another bowl; stir into the pumpkin mixture until well blended. Divide the
batter evenly between the prepared pans.
3. Bake loaf for 45 minutes to 1 hour; Bake mini-muffins for 14 or 15 minutes).
The top of the loaf should spring back when lightly pressed, and a toothpick
should come out clean.
****Try adding mini-chocolate chips to this recipe....it's the best!
(Makes one loaf or 48 mini muffins)
Ingredients:
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 1/3 cups white sugar
2 eggs
1 1/2 cups and 1 TBSP all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (I use 1/4 tsp, though)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
Directions:
1. Preheat the oven to 350 degrees. Grease and flour your loaf pan or muffin
tins.
2. In a large bowl, stir together the pumpkin, oil, sugar, and eggs. Combine
the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in
another bowl; stir into the pumpkin mixture until well blended. Divide the
batter evenly between the prepared pans.
3. Bake loaf for 45 minutes to 1 hour; Bake mini-muffins for 14 or 15 minutes).
The top of the loaf should spring back when lightly pressed, and a toothpick
should come out clean.
****Try adding mini-chocolate chips to this recipe....it's the best!