Pumpkin pairs beautifully with everything from cream cheese to chocolate chips, and these pumpkin breads and muffins take full advantage of that. All of these pumpkin bread recipes can be made as muffins and vice versa. You simply have to alter the baking times. For muffins, you'll want to fill the muffin tin three-quarters of the way and bake for 18-22 minutes (always check at the shortest time for doneness, as muffin pan sizes and oven temperatures vary). For breads, bake approximately 50 to 60 minutes.
Serve these pumpkin breads and muffins as is - they really taste like cake anyway. Or top with a flavored butter. My cinnamon butter or pineapple butter would work great for all of these recipes.
These pumpkin muffins taste like cupcakes, but they're actually quite healthy. The batter is made with bran cereal, but you'd never know it. These are perfect for fall breakfasts.
I like to bake these muffins in a mini muffin tin, but feel free to use a regular muffin pan if you like. Just add about 10 minutes to the baking time (check with a toothpick - the muffins are done when it comes out clean or with just a few crumbs attached). There's something about making these muffins bite-sized that really appeals to kids. These muffins make a great breakfast, lunch box treat or snack for kids.
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