With the temperatures dropping and the color of the leaves changing, it’s beginning to feel like fall. Which means, I’m ready to make my Pumpkin Bread Muffins. We went to the store this weekend and I bought all of the ingredients, except pumpkin seeds. While out Monday, I finally found those little suckers and made muffins that afternoon.
I use this Pumpkin Bread Recipe from Better Homes & Gardens with a few modifications. I reduce the sugar by half, add vanilla, fill in muffin tins instead of loaf pans, and sprinkle pumpkin seeds on top before baking. They are great for breakfast! I usually put a couple of them in the microwave for a few seconds and serve with butter. My modified recipe is below:
Pumpkin Bread Muffins
1 1/2 cups Sugar
1 teaspoon Vanilla Extract
1 cup Cooking Oil
3 1/3 cups All-Purpose Flour
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2/3 cup Water
15-ounce can Pumpkin
1 package Raw Pumpkin Seeds (Pepitas)
Preheat oven to 350 degrees. Lightly grease muffin tins or line cups with paper liners. In a large mixing bowl, beat sugar, vanilla, and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour mixture and water to sugar/oil/egg mixture, beating on low speed until combined. Beat in pumpkin. Use a large spoon to fill muffin cups about 3/4 full. Sprinkle a few pumpkin seeds on the muffins and bake at 350 degrees for approximately 15-18 minutes or until golden brown. Remove muffins from tins and allow to cool. Once they are at room temperature, I typically store in a ziplock bag.
Makes approximately 2 dozen muffins (give or take a few for the chef).
I typically store the muffins in a ziplock bag on the counter; they will keep for several days. The muffins can also be frozen and reheated at a later date. Enjoy!