Pumpkin Muffins or Bread

Update: I have been making these a lot lately and putting them in the freezer for a quick breakfast for the kids (just throw them in the microwave for 30 seconds or so). Also I changed the recipe to be able to use canned pumpkin easier since 1 (29 ounce) libby can is only 3 1/2 cups of pumpkin and you need 4 cups. (Just add 1/2 cup applesauce). 

I also wanted to make a note that you can use applesauce in place of the 1 cup vegetable oil as well, so if you do that you will have 1 1/2 cups applesauce in total along with 1 29 oz can pumpkin, or you would use just 1 cup applesauce in place of the oil along with 4 cups pumpkin. Very adaptable this recipe, that's why I love it!

Pumpkin Bread

Recipe from college (some roomate I'm sure)

makes 2-3 loaves or 2-3 dozen muffins

2 eggs

4 cups pumpkin, fresh or 1 (29 ounce) can pumpkin + 1/2 cup applesauce

4 cups sugar

1 cup vegetable oil

5 cups flour

1 tsp cinnamon

2 tsp nutmeg

4 tsp baking soda

1/2 tsp cloves

1 tsp salt

1 cup chocolate chips (optional)

Combine the eggs, pumpkin, sugar and oil together. Mix the spices together with the flour and add one cup at a time to the egg and pumpkin mixture. Gently fold in the chocolate chips if you choose to add them. Pour into 2-3 greased loaf pans and bake @ 325 for 1 hour, or in muffin tins for 15-20 minutes. 

Note: This bread freezes really well. Wrap in tin foil or saran wrap and then put in a freezer ziplock bag. For muffins just put the cooled muffins in freezer ziplock bags.