1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 c. brown sugar
1/2 c. sugar
1 c. pumpkin puree
1/2 c. vegetable oil
2 eggs, beaten
1/4 c. water
Directions:
When we bake these tiny pumpkin breads as mini-muffins, they disappear in the ten minute before the regular size muffins come out of the oven. A real kid crowd-pleaser.*Kid Friendly* (Even Princess "I-don't-like-vegetables" loves these.)
Note: If you're having one of those days where even muffins seems too complicated, try baking this as a loaf bread - bake it at 350°F for an hour.
Yield: approx 18 muffins, regular size (or 3 doz. mini muffins)
Start by sifting together the dry ingredients: flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, combine pumpkin, sugars, vegetable oil, eggs, and water.
Add dry ingredients to pumpkin mixture and stir until just combined.
Spray a muffin tin with nonstick spray. Spoon the batter into the muffin tin so that each tin is about 2/3 full.
Bake at 375°F for 20 min. (If you're making mini muffins, bake 10 min.) Remove from oven, let stand about 5 min. in pan, then remove from pan and allow to cool completely on racks.
Submitted by Gretchen Grant Contributed on: and modified on Monday October 29th, 2007
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