Let me just say, I love Paula Deen. When it comes to baking, she does not play around. Sure, she adds at least a stick of butter to almost everything, but her recipes are just so good! When I found out her pumpkin bread recipe contained no butter, I was shocked, intrigued and excited to try it out.
Second time's a charm with this recipe. I initially used it to make bread, which didn't turn out so well. The bread tasted great, but refused to bake all the way through, even after an extra 30 minutes in the oven. Eventually, I just gave up and took it out of the oven. I ended up with several good pieces, but I had to remove the uncooked portions and certain pieces had to be thrown away altogether.
But, since the bread was so delicious, I decided to try the recipe again for our Christmas brunch. This time I made muffins instead of bread to avoid my prior baking problem. Luckily, the muffins turned out great and I had no problems with baking time.
Part of what makes these muffins so delicious is their moist consistency. They stay moist for several days after they are baked, but, because they are so moist, make sure to let them sit out for a while after removing them from the oven. If you transfer them to a container too quickly, they will stick together and get soggy.
I threw some semisweet chocolate chips in half of the muffins and I thought they were even better than the plain ones, although my brother claims it ruined them. So, if you're a fan of chocolate, I would definitely recommend adding some.
|These muffins are great with any combo of pecans, walnuts and chocolate chips|
Makes 30 muffins
3 cups sugar
1 cup vegetable oil (healthier option: substitute 1/2 cup of unsweetened apple sauce for 1/2 cup of oil)
2 cups canned pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup chopped pecans or walnuts (I used a mixture)
Preheat oven to 350°F. Fill muffin cups with liners and spray with Pam.
Mix sugar and oil using an electric mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine the remaining ingredients and add slowly, scraping down the sides of the bowl as you go. (If you want to add chocolate chips, add them with the nuts).
Fill muffin cups equally and bake for about 30 minutes or until golden brown and a toothpick inserted into the middle of muffins comes out clean.
Source: adapted from Paula Deen's Kitchen Classics