Recipe by Mrs.English
I got this recipe from...? You know I can't remember now! But, it was so easy and so tasty! My kids adore them, and they are picky eaters! I do hope you enjoy this recipe! (I used real pumpkin puree, but canned pumpkin will work just fine, too!)
Top Review by Jim W.
Followed the exact recipe except I left out the nutmeg because I don't like it, made 12 super fluffy muffins. Great with a cup of coffee and butter. This recipe exceeded my expectations and I will be making them again. In fact, I'm going to go grab another one for myself before they're all gone!
- 354.88 ml flour
- 4.92 ml salt
- 236.59 ml sugar
- 4.92 ml baking soda
- 236.59 ml pumpkin puree
- 118.29 ml olive oil (can sub with canola or vegetable)
- 2 eggs, Beaten
- 59.14 ml water
- 2.46 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml allspice
- 118.29 ml walnuts (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Sift together flour, salt, sugar, and baking soda.
- In a separate bowl combined pumpkin, oil, eggs, water, and spices.
- Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
- Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
- Makes one loaf. Can easily double the recipe.
- If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.