Pumpkin Muffins/Loaf

Our variation on Pumpkin Nut Bread in Golden Treasures from the Golden State
(page 47)

INGREDIENTS
3 cups flour (substitution: up to 1 cups whole wheat & 2 cups
white)
2 to 3 cups sugar
2 cups pumpkin
1 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
teaspoon salt
1 cup oil
4 eggs
OPTIONAL STIR-IN INGREDIENTS
to 1 cups chopped nuts, and/or yellow raisins, chocolate chips,
etc.
DIRECTIONS
1. Pre-heat oven to 350 degrees.
2. Put all ingredients into a large mixing bowl.
3. Mix by hand until well blended and smooth. Do not over-mix.
MUFFIN OPTION:
4. Fill greased or paper-lined muffin tins half full. Wipe up any
drips on the edges, as these will burn when baking.
Note: For the last pan, if any muffin cups are empty, fill halffull with water. This will help the pans temperature remain
even while baking. BE CAREFUL when removing from the
oven!
5. Bake about 15 to 25 minutes (the more whole wheat, the
longer the cooking time). Muffins are done when a
toothpick/knife inserted in the middle comes out clean.
6. Muffins will continue to cook in the muffin-tins, so remove
from pan as soon as muffins are cool enough to touch.
LOAF PAN OPTION:
4. Pour into 2 large greased loaf pans. Wipe up any drips on the
edges, as these will burn when baking.
5. Bake for 1 hour to 1 hours. Loaves are done when a
toothpick/knife inserted in the middle comes out clean.
6. When cool, use a knife to carefully cut between the edge of
the pan and the loaf. Flip the pan over to free the loaf.

**For long-term storage, muffins/loaves can be kept in the freezer for

months. To enjoy on a cold winter morning, pop a frozen muffin the
microwave for about 20-30 seconds.