This recipe is the one probably on repeat the most in our house. A dear friend shared it with me many years ago and we can never get enough! The recipe is actually for pumpkin bread, but I have always made it into mini muffins. I usually start out making them weekly every fall, as soon as the kids go back to school, and make them all winter long. My son doesn’t eat them but my two girls and husband love them, as well as my Dad and nieces and nephews!
They will grab some for breakfast as well as taking a baggie to school to eat on their way to practice in the afternoons. I sent them to my daughter now in college and she keeps them in her mini-freezer and takes them out as needed!
Here’s the recipe!
3 C sugar 1/2 tsp cloves
1 C corn oil (I use vegetable) 1 tsp nutmeg
4 eggs 1 tsp allspice
3 1/2 C flour 1 tsp cinnamon
1 tsp baking powder 2/3 C water
2 tsp baking soda 1 can pumpkin
2 tsp salt
Combine sugar, oil and eggs. Add pumpkin. Sift dry ingredients and add to pumpkin mix. Mix well. Add water; mix well. Pour into 2 loaf pans and bake at 350 for one hour or approximately 7 mini loaf tins for 35-40 minutes. I make about 90 (give or take) mini muffins and bake for 25 minutes.
Go ahead and make them soon! Your people will love you for it! Let me know what you think or if you have any questions!