With Thanksgiving quickly approaching I made my annual batch of pumpkin bread. Because it freezes so well I could scratch one item off the list for Thanksgiving weekend.
While the original recipe calls for making it in a loaf pan,
I have also made it in a square pan when necessity called. This year in addition to the loaves I decided to try using the same exact batter to make muffins.
The only change I needed to make was to reduce the baking time for the loaf pans from 1 hour and 15 minutes to about 33 -36 minutes, depending on the size of your muffin tins. Just test for doneness.
In the photo above on the left are muffins made in the standard tins, and the right in an oversize muffin tin. Either way I loved the way they came out, and they are just as delicious as the bread.
And the best part is you don’t have to slice that beautiful loaf to taste you can just grab a muffin!
The only other change I made was to toast the pepitas (raw pumpkin seeds) first for several minutes in a 350 degree oven before sprinkling the cooled seeds on top of the unbaked muffins.
Add a sprinkle of some Demerara or Turbinado sugar, ( a large-grained, somewhat crunchy, raw sugar), and you will have a deliciously moist and crunchy pumpkin muffin!