100th Post: Pumpkin Bread Muffin

October 30, 2012

Pumpkin Bread
Original recipe from Peabody

2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fresh ground nutmeg
1 cup plain pumpkin puree
½ cup canola oil
2 large eggs
1 ½ cups granulated sugar

Preheat oven to 325F.
Line muffin pan with cupcake liners.
In a bowl, sift together flour, baking soda, salt, and spices; set aside.
In another bowl, mix pumpkin puree, vegetable oil, eggs and sugar for about 1 minute.
Add flour mixture into the pumpkin mixture and mix just until combined.
Pour batter into each cup.
Bake for 22-25 minutes or until the middle is done.
Cool completely before frosting- optional of course :)

Cream Cheese Frosting

1/2 cup Butter (1 stick), room temperature
8oz. Cream Cheese, room temperature
1 tsp Vanilla extract
2-3 cups Powdered Sugar

Cream butter and cream cheese til creamy. Mix in the vanilla. Add 1 cup of sugar (i used 2 1/2) at a time to desired sweetness.


  1. I love that sprinkles mix, the colors are so perfect for October! I'm honestly not a huge pumpkin fan but I do love me a good muffin!

    1. I'm not really sure if its muffin or a cakey-muffin, but if you're not a fan of pumpkin, you might not like these!

  2. Yum! I love pumpkin breads, and muffins are great because they're easier to tote and generally considered a serving. Thanks for sharing Yen. I'm also a big fan of Peabody's blog, though I haven't visited for awhile. Her cinnamon roll cheesecake is outta this world delish!

    1. I love Peabody's blog too! I haven't tried too many of her recipes since they're pretty much way too high in sugar for me now, but everything looks ridiculous delicious!


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