Perfect Pumpkin Muffins/Pumpkin Bread

Lightly spiced & perfectly sweet! This could totally be made into Pumpkin Bread.
I prefer to make muffins because they do not take as long to cook. (1hr vs 20 mins)
I ALWAYS double the recipe. No point in wasting 1/2 a can of pumpkin. The recipe below is good for 1 loaf of Pumpkin Bread, or 24 Pumpkin Muffins.

Batter in Loaf Pan



Loaf with Crumb Topping





Ingredients

1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil 2 eggs, beaten
1/4 cup water
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup chopped nuts

(optional)
shake a little cinnamon sugar on each muffin before baking. The result will be a sweet flaky crust.

using a pastry blender, combine 1/3 cup shortening & 1/3 cup of sugar & flour. 1/2 tsp cinnamon, nutmeg, & allspice. add this crumb topping to the center of each muffin.

Preheat oven to 350 degrees F. Sift together the flour, salt, sugar & baking soda. Mix the pumpkin, oil, eggs, water & spices together. Combine wit the dry ingredients. Do not over work the mixture, or it will be tough. Stir in the nuts.
Pour into well buttered muffin tins. I used pan ease. Bake 20 minutes. Turn out the muffins to a cooling rack.

Canned Pumpkin

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Wet Ingredients PLUS Spices



Dry Ingredients



Add Dry to Wet Ingredients



Flour Coated Coarsely Chopped Walnuts (optional)



Gently Add Coated Nuts



Scoop Batter Into Well Greased Muffin Tins



Sprinkle with Cinnamon Sugar



Oven Ready Muffins



Hot From the Oven