This bread is unreal!! I am going to work on making it a muffin recipe but it is so sweet, so incredible. We have a local restaurant that makes pumpkin muffins to die for and well this recipe puts them to shame...and they are the standard by which all pumpkin bread/muffins are judged! The day after making the best pumpkin bread in the world I turned them into muffins. They turn out just as well. The only thing you need to know is, grease the pan…I used PAM to grease the pans. If you are going for “regular” muffins they will cook for about 20-25 minutes or until a tooth pick comes out clean at 350 and “large” muffins take about 35-40 minutes. I used a ladle to fill the pans, the large muffins take about 2 ladles give or take a smudge…and the “regulars” take about a ladle. Basically the muffins pan should be 1/2 – 3/4’s full. Additional notes – we can’t get 16 oz cans of pumpkin so I used a 15 oz can plus approximately a 3/4's of a 1/4 cup to get the “16 oz” can. In my first baking I winged it and don’t think I put enough to make the 16 oz requirement. If you are short they will be a little sugary…not that it is a bad thing. Additionally when I make the mix, I put the sugar, eggs, oil together mix well…then I the pumpkin…then all the spices…then the water…then the flour. They are amazing!! Again these are the best muffins yet! As I mentioned in the earlier review, there is a restaurant where I live that makes pumpkin muffins that all should be judged by, these e
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