Fall in Love with Pumpkin Muffins

By Sarah Hauge, Publisher, Macaroni Kid, Englewood, Greenwood Village, Centennial, CO October 22, 2017

The best thing about Fall is the baking! I love the festive smells that take over my kitchen every year - apples, cinnamon, pumpkin, and cardamom to name a few. Those amazing scents wouldn't be possible without some delicious recipes that have withstood the test of time. My mother-in-law introduced me to her famous pumpkin bread during the first Fall I spent in her home. This particular recipe was given to her almost 25 years ago and remains a seasonal favorite.

Pumpkin Bread (recipe makes 2 loaves or 2 dozen muffins)


  • 4 cups flour
  • 3 cups sugar
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 cup vegetable oil
  • 1 15oz can pumpkin
  • 2/3 cup water
  • 4 eggs


  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in a large bowl.
  3. Make a well in the flour mixture and pour in the vegetable oil.
  4. Add pumpkin and cold water. Blend well.
  5. Add eggs, one at a time, beating well after each addition.
  6. Pour batter into well-greased loaf pans.


  • For 2 loaves, bake for 1 hour. Test readiness with a toothpick; toothpick will come out dry when bread is ready
  • For 2 dozen muffins, check at 30 minutes. Test readiness with a toothpick; toothpick will come out dry when muffins are ready.