Recipe Box: Fall in Love with Pumpkin Muffins

🍂 Yummy Recipe for Autumn (or Any Time of Year!)

By Sarah Hauge, Publisher, Macaroni Kid Publisher of Englewood, Greenwood Village, Centennial, CO October 3, 2018

The best thing about Fall is the baking! I love the warm, comforting smells that take over my kitchen every year — apples, cinnamon, pumpkin, and cardamom to name a few. 

Those amazing scents wouldn't be possible without some delicious recipes that have withstood the test of time. My mother-in-law introduced me to her famous pumpkin bread during the first Fall I spent in her home. This particular recipe was given to her almost 25 years ago and remains a seasonal favorite.

Pumpkin Bread 
Makes two loaves or two dozen muffins

  • 4 cups flour
  • 3 cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 cup vegetable oil
  • 1 can (15 ounces) pumpkin
  • ⅔ cup water
  • 4 eggs

Preheat oven to 350˚F. Mix all dry ingredients in a large bowl. Make a well in the flour mixture and pour in the vegetable oil. Add pumpkin and cold water. Blend well. Add eggs, one at a time, beating well after each addition.

Pour batter into well-greased loaf pans or lined muffin tins.

For two loaves, bake for 1 hour. For two dozen muffins, check at 30 minutes. Test readiness with a toothpick; toothpick will come out clean when bread is ready.