or muffin.
or bake it in a loaf pan and make bread.
No matter your preferred method of baking, this is by far the BEST pumpkin recipe I’ve come across. The cake is just so moist and spicy and delicious! I took these photos, this morning. Then, I ate two. I still suck at frosting, but WHO THE HECK CARES when the pumpkin is that good? Not I!
I strongly suggest making your own pumpkin puree for this. To be honest, I had never made it before I came across this recipe, a whole 5 years ago. My oldest was just 5 months old, so I couldn’t share them with him, but I totally did a little dance, with a muffin in hand, that made him smile. This morning, I’m happy to report, he approved of these muffins and even took one to school for his teacher! Amazing.
I’m posting this recipe with permission from the author. This is the original link.
Pumpkin Bread
Ingredients
1 cup fresh pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground gingerDirections
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 7×3 inch loaf pan.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. (I almost forgot, I had about half a cup of raisins leftover from something else, so I tossed them in as well, along with the wet ingredients.)
Bake for about an hour in the preheated oven. Bread is done when toothpick inserted in center comes out clean. //I baked the cupcakes for about 23-24 minutes.
If you click on the original link, there are some simple directions for roasting a pie pumpkin and making your own puree. It’s so easy!
How about a closer photo?
from the top?
You’re welcome.
Now, go make some cupcakes!
Yum! I don’t know if I could eat yours, you made them so pretty!
haha! thanks! they’re almost all gone already. just another excuse to make MORE!
Will try this with the sugar scaled back…and brown!
YUM! They sound delicious. Question – why do you have to bake the pumpkin to make the puree. COuldn’t you just boil it? Is there a reason its baked? Here in Australia pumpkin pie and that sort of stuff isn’t that big so we can’t buy pumpkin puree in a can like you can in america.
I don’t know if there’s a special reason to roast it, but that’s what I do. I suppose it makes it easier to remove the flesh from the peel. it’s a pretty simple process, though! just cut the pumpkin in half, place it cut-side down in a pan, put a little bit of water in there, cover it tightly and bake for an hour or so, until it’s fork-tender. after that, it’s really easy to scrape the pumpkin flesh out and then puree it in a blender, or mash it with a fork.
Oooo – we just got a baking pumpkin from our CSA; I think it might need to become cupcakes!
Wow, I am going to save this recipe in my bookmarks – thanks for sharing. It looks soooo good!
I want one! I will have to try this recipe sometime!