Pumpkin Bread Muffins
This recipe makes 2 loaves of bread or 24 muffins.
3 cups sugar
1 cup oil
2 cans of pumpkin puree
3 1/2 cups all purpose flour
2 tsps. baking soda
1 1/2 tsps. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 cup walnuts (optional)
Cream Cheese Frosting:
6 ounces cream cheese, softened
3 tbs. buter, softened
2 3/4 cups powdered sugar (add more if needed or add a splash of milk if too thick)
1 tsp. vanilla
Preheat oven to 350 degrees.
Spray a bread pan with cooking spray and set aside.
Throw in all of the ingredients.
Mix until combined.
Pour into bread pans.
Cook for about 1 hour. I’ve seen the vary quite a bit based on the oven so keep an eye on it!
Voila! Delicious pumpkin bread for you and your favorite people.
For the frosting, add in all ingredients and beat on medium speed until combined.
If your frosting is too thick as a splash of milk.
If your frosting is too runny add a dash of powdered sugar.
Note: if your butter and cream cheese are not softened before mixing your frosting will not combine.
This recipe tastes like home to me. My mom made it, and still does, every fall when I was a kid. It’s safe to say this one is very close to my heart. It’s also safe to say it’s delicious because the recipe came from an old methodist church cookbook. Church ladies know how to cook OKAY. The cream cheese frosting wasn’t in the cookbook but I added that for my work friends. I personally think adding cream cheese to pumpkin bread is like sin but hey we’re all different. So if you like it go forth and frost yourselves! Bake on people, bake on.