Homemade Pumpkin Bread and Muffins
A delicious recipe for moist pumpkin bread or pumpkin muffins made from homemade pumpkin puree. I love that this recipe has no oil and uses wheat flour.
Recipe type: Quick Bread
  • 1⅓ cup pumpkin puree
  • 2 eggs
  • 1 cup sugar
  • 1½ cup flour (I use wheat flour, but white would be fine)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. pumpkin pie spice
  1. Mix together pumpkin, eggs, and sugar until smooth.
  2. In a separate bowl, mix dry ingredients.
  3. Add wet ingredients to dry ingredients and mix until combined.
  4. Preheat oven to 350 degrees. Grease muffin tins or bread pans with shortening rather than using a spray.
  5. Fill muffin cups ¾ full. Bake for about 20 minutes or until muffin tops spring back when touched. Bake bread for 45-60 minutes, depending on the thickness of your bread and size of your pan.
  6. The touch test is my favorite indicator of done-ness, but you could see if a toothpick inserted near the center comes out clean, if that's more your style.
  7. Cool in pan for a minute. Loosen the bread from the pan by sliding a spatula between the bread and sides of the pan. Let cool on wire rack.
Recipe by Six Figures Under at https://www.sixfiguresunder.com/homemade-pumpkin-bread/