Pumpkin Bread/Pumpkin Mini Muffins

• Pumpkin Muffins/Bread
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• Here is the perfect fall recipe for pumpkin!  The bread and muffins are moist and flavorful on the inside and have a crisp crust.  The original recipe claims that it tastes like pumpkin pie without the crust and I definitely agree!  This recipe can be used for loaves or muffins of any size.  I decided to make mini loaves and mini muffins and the recipe produced 4 loaves and 36 mini muffins, which is perfect because they are incredibly irresistible!  
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• Ingredients
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• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
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• 1 (15 ounce) can solid pack pumpkin
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• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
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• 1/2 cup water

Directions

1. In a large bowl, combine sugar, oil and eggs. 

2. Add pumpkin and mix well.

3. Combine dry ingredients; add to the pumpkin mixture alternately with water.

4. Pour into greased pans


5. Bake at 350 degrees F for 15 minutes for mini muffins, 30-35 minutes for mini loaves and 60-65 minutes for regular size loaves.  




6. Cool in pans 10 minutes before removing to a wire rack; cool completely.