It’s been kind of hard to get in the Halloween spirit around here. It’s about 85 degrees today in Los Angeles. We wore shorts and flip flops while putting up Halloween decorations in our yard. I’m starting to worry that Leo is going to boil in his dinosaur costume while trick or treating… I know, these are not bad problems to have.
In trying to get in the spirit of Fall over here, I decided some seasonal baking was in order. I immediately thought of my Grandma Virginia’s amazing pumpkin bread. When we went to visit her for the holidays, I ate this stuff for breakfast, lunch and dessert. It’s totally addictive.
Grandma always makes this in loaf form but I decided to make muffins this time around because Leo prefers things in “cupcake” form. Who can blame him. It also shortens the baking time for impatient people like me who can’t wait to devour a muffin or two.
It may sound a bit odd to put chocolate chips in pumpkin bread but TRUST ME, they are soooo good.
MY GRANDMA’S PUMPKIN BREAD
1/2 cup canola oil
1 cup of canned pumpkin puree
1/2 cup water
1½ cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 3/4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup of mini chocolate chips
Preheat oven to 350 degrees. Grease a standard 12 cup muffin tin.
Combine the first four ingredients in a large mixing bowl and beat with an electric mixer or whisk (I would go with the electric mixer if you have one). In a separate bowl, combine all of the other ingredients except for the chocolate chips and mix well with a dry whisk or fork. Add your dry ingredients to the bowl with your wet ingredients until everything is combined and you have a smooth batter. Stir in the chocolate chips and portion your batter into the muffin tin.
I made mine on the smaller side and I actually got 15 muffins out of this batch.
Bake for 30 minutes. Cool (this is the hard part) and enjoy!