From Halloween on through the holidays, pumpkin muffins, pies, cookies and bread just seem right. This recipe is a Haubenreich family tradition, shared by Mary Ann Haubenreich of Knoxville, Tennessee.
- 3 c Flour
- 2 c Sugar
- 1 t Soda
- 2 t Cinnamon
- ½ t Nutmeg
- 1 t Salt
- 1 c Oil
- 4 Eggs
- 2 c Pumpkin, cooked fresh or canned
- 1 c Nuts, chopped
- 1 t Vanilla
- Mix together first six ingredients. Make a well in the mixture and add pumpkin, eggs and oil. Mix until smooth. Add nuts and vanilla.
- If loaves are desired, pour into 2 loaf pans and bake 50-60 m at 350oF.
- If muffins are preferred, use 30 muffin cups in pans, bake 20 m at 350oF.
For an alternative, also delicious, instead of the 2 C pumpkin substitute 1 cup pumpkin plus 1 cup crushed pineapple OR 2 very ripe bananas.
If desired, add ¼ cup coconut to the mix before cooking.