I made these mini-muffins for my older son's class snack, and they were a hit! I doubled the recipe, which made 48 mini-muffins, 6 full size muffins, and two mini-loaves of pumpkin bread. When doubling the ingredients, the 1 can of pumpkin puree falls 1oz short of what's required, so I subbed 1oz of unsweetened applesauce to round it out. So moist & delicious!
1 ½ cup sugar
½ tsp cinnamon
½ tsp nutmeg
¾ tsp salt
½ tsp cloves
¼ tsp baking powder
1 2/3 cup flour
1 t baking soda
1/2 cup oil
2 eggs
1 cup pumpkin (about half a 15 oz can)
½ cup cold water
Mix all ingredients together until well combined. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
* Bread (one loaf) = 75-90 minutes
* 12 Muffins = 40 minutes
* 24 Mini muffins = 25 minutes (mine were done at 19 mins. in a dark metal pan)
