Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 (15 oz) can solid pack pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Recipe Description
Nothing says, and smells like, fall more than freshly baked pumpkin bread, or in this case mini muffins, filling your house with the wonderfully warm scents of cinnamon, nutmeg and cloves.
All of my kids love these Spiced Pumpkin Mini Muffins, they are wonderful for breakfast or as a snack any time of day. I pack them in my son’s lunch or for his snack at school.
You can also use this recipe to make two loaves of pumpkin bread or six mini loaves instead of the mini muffins, you’ll just need to increase the baking time accordingly.
This bread, whether in muffin or loaf format, freezes well wrapped in foil, so you can have some to eat and some to freeze for later enjoyment.
Click here to view Full Recipe Directions
