Many years ago, a sweet friend gave me a newspaper clipping of a pumpkin bread recipe (Ev’s Pumpkin Bread, by Evelyn Small). I hadn’t ever used pumpkins for anything except pumpkin pie, but this recipe included one of my weaknesses–chocolate chips. So I decided to give it a try, and, OH. MY. GOODNESS. This recipe has since become a staple in our home from the first hint of fall until the onset of spring. It’s carried me through everything from quick breakfasts to church potlucks to “I need comfort food. Stat.” Yesterday, as I was making my second batch for the season, I thought I’d share it with you’all in hopes that you will enjoy it as much as we have.
So, without further ado, let’s make some pumpkin muffins!
First, gather all of your ingredients. Otherwise, you run the risk of getting half-way through the process and needing to drive 40 minutes round-trip to the nearest store so you can pay way too much for canned pumpkin. Don’t ask me how I know this.
Generally, I make and freeze my own pumpkin puree to use, but since I haven’t yet this year, Libby’s canned pumpkin will do the trick. Keep in mind, if you do use your own pumpkin, you may need to add a little extra flour to get the batter to the right consistency.
Also, preheat the oven to 350 degrees and grease your pans (or drop in muffin cups).
Combine all of your dry ingredients in a large bowl and all of your wet ingredients in a medium sized bowl. Doesn’t that look yummy! Don’t worry. Give them a good stir, and they will look much better!
After stirring both bowls individually, pour the bowl of wet ingredients into the bowl of dry ingredients. Stir until thoroughly combined. Add chocolate chips and mix in (if using). You will want to use them. Trust me on this. 🙂
Use a ladle to spoon the batter into the muffin cups or pour into loaf pans, and place in preheated oven. Bake loaves for 45-50 minutes or muffins for 25 minutes.
At this point, your house will start to smell amazing and you will lock yourself in the bathroom with the batter bowl and spoon so you don’t have to share with your kids. Theoretically, of course.
After the allotted baking time (or when you can’t stand the banging on the bathroom door anymore), remove from oven. Enjoy!
Ev’s Pumpkin Bread
- 2 1/2 to 3 cups sugar
- 3 1/2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup vegetable oil
- 2/3 cup water
- 15-ounce can pumpkin puree
- 2 eggs, beaten
- 6 to 12 ounces semisweet chocolate chips (optional)
Preheat the over to 350 degrees. Lightly grease three 8×4 inch aluminum foil loaf pans or two 12-compartment muffin pans (or use paper cupcake liners). In a large bowl, combine the sugar, flour, spices, salt and baking soda. In a medium bowl, combine the oil, water, pumpkin puree and eggs. Add the liquid mixture to the four mixture and combine thoroughly, making sure no unblended dry ingredients linger at the bottom of the bowl. Add the chocolate chips, if using, and stir to combine. Divide the batter equally among the pans; muffin cups should be 2/3 full. Bake the loaves for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or the top of the loaves are springy to the touch. (Muffins will take about 25 minutes.) Let cool completely before cutting and storing.