Muffins/Pumpkin Breads

Pumpkin Cranberry Bread 2 Loaves

2 1/4 cup flour 1 Tbs pumpkin pie spice
2 teas baking powder 1/2 teas salt
2 eggs 1 cups sugar
1/2 cup oil 1 - 2 cups dried cranberries
1 3/4 cups (15 ounce can) pumpkin

Combine wet then add dry. Cranberries last to be folded in. Place in 2 greased and floured loaf pans. Bake 350 oven for 55 to 60 minutes or until toothpick comes out clean.

Savell's Pumpkin Bread

Preheat oven to 350.

Mix together:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt

Add:
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar (I used 1 cup of coconut sugar plus 2 cups white)
1 cup oil (I used avocado oil)
4 eggs
2/3 cup water
2 cups canned pumpkin (3 1/2 cups pumpkin in large can) (I used a 15oz can)

Mix together. Divide into 3 regular size loaves or 7 individual loaves. For regular loaves bake 1 1/2 to 2 hours; for small loaves bake 40-45 minutes. Test with a toothpick. (Next time I make it will change it a bit. Looking at the recipe below.)

Pumpkin Choc Chip Muffins

3/4 cup sugar  1/4 cup oil 2 eggs  3/4 cup canned pumpkin

1/4 cup water  1 1/2 cups flour 1/2 cup choc chips

3/4 teaspoon baking powder, 1/2 teas soda, 1/4 teas ground cloves (don't use) 1/2 teas cinnamon, 1/4 salt, and 1/4 ground nutmeg.

Beat first 5 ingredients - add rest of ingredients. Chips added last. Fill tins 2/3 full and bake at 400 for 20-25 minutes.

Grandma's Honey Muffins

2 cups all purpose flour
1/2 cup sugar ( I used less)
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 400 degree's. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.

Fill greased or paper lined muffin cups 3/4 full. Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

I added blueberries. So get creative with other stuff.