Jan 28, 2010

I would have loved to feature the entire pan of these muffins,
but I was doing good to get them out of the oven before my family
snarfed them all down. This is a wonderful recipe, and the smell is
devine! I made these last night, and they are all gone today.
Thank you so much for this recipe Jmelyn. If you would like to have
your recipe featured please email me at colie@colieskitchen.com
along with a picture when possible.

Makes two loaves or up to 24 muffins
  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves


1 Heat oven to 350.

2 in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.

3 Beat until well mixed.

4 Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.

5 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

6 Grease two 9 x 5 inch loaf pans and dust with flour.

7 Evenly divide the batter between the two pans.

8 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

9 Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

10 Slice and serve plain, buttered, or with cream cheese.

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