Howdy folks!
Do you feel the crisp fall air?
I do...there was snow here this morning!
Ugh...I am not ready for that.
SO...let's warm up those kitchens by baking something yummy!
That's right...pumpkin bread.
I know what you're thinking.
Everybody's got pumpkin bread.
What makes mine special?
Well...I guess nothing if you ask it like that!
Preheat oven to 350 degrees.
Pumpkin Cream Cheese Muffins
Prepare mix as directed above.
For cream cheese filling:
Let me just say...these are reallllllllly good.
Doing anything fun this weekend?
But hey...it's MY favorite pumpkin bread.
Really...see? The tag says so.
I've tried many recipes...this one...
in my most humble opinion...is the absolute best.
Honest.
Oh...and it's great for giving!
Just put the dry mix into a zipper storage bag...
tuck it into a cute little home-sewn fabric bag...
add a cute tag (don't forget instructions inside)...and you've got a tasty gift!
Instructions for the bag are coming...
they are part of another post that I did for a guest spot.
You guys will see it here next week...so stay tuned!
You can also use this recipe for...dun dun dun...
Pumpkin Cream Cheese Muffins!
OoOoOoOoh...who doesn't love those?
Just drop and plop...a little dab'll do ya!
You've waited long enough...let's get baking!
My Favorite Pumpkin Bread
printable version
Dry ingredients:
Dry ingredients:
- 1 2/3 cup flour
- 1 cup white sugar
- 1/2 cup brown sugar {I always use dark}
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Wet ingredients:
- 1/2 cup oil
- 1/2 cup water
- 1 cup canned pumpkin
- 2 eggs, beaten
Preheat oven to 350 degrees.
Whisk all your dry ingredients together in a large bowl.
In a large mixing bowl, beat the oil, water, pumpkin, and eggs.
Beat in dry mixture, careful not to over mix.
Pour into a greased 9X5 loaf pan and bake for about an hour.
Pumpkin Cream Cheese Muffins
Prepare mix as directed above.
Scoop batter into paper baking cups in a muffin tin about 2/3 full
{makes 18}
For cream cheese filling:
- 1 1/2 tbsp powdered sugar
- 1/4 tsp pure vanilla extract
- 8 oz cream cheese, softened
Stir ingredients together and drop by small spoonfuls into the center of each unbaked muffin.
{See picture above}
Bake at 350 degrees for 20 minutes.
Let me just say...these are reallllllllly good.
I don't share things with you I don't think are worth the trouble.
So what are you waiting for?
Preheat those ovens!
I've made 4 loaves and one batch
of muffins in the last few weeks.
I might be obsessed.
Doing anything fun this weekend?
I'm headed to a chili cook off tomorrow.
Hopefully there's no more snow for a while!
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