Pumpkin Muffins with Fall Shapes
This past week I headed over to Hobby Lobby and purchased the Wilton Silicone Fall Pan. The pan has molds of leaves and pumpkins which I just thought were too cute! I used my pumpkin bread recipe and filled the molds up about 1/3 full. I baked these just as I indicate for the bread recipe and then I topped with a little bit of powdered sugar.
- 1 Cup of Apple Butter
- 2 Cups of Brown Sugar, packed
- 1 Cup of Sugar
- 3 Cups of Flour (or Gluten Free All Purpose Flour)
- 1 15oz Can of Pumpkin
- 2 Eggs
- 1 Tbsp Baking Powder
- 1 Tsp Cinnamon
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Baking Soda
- Powdered Sugar (Optional Topping)
Preheat the oven to 375*.
In a large mixing bowl, mix all the ingredients together in order until dough forms.
Spray a bread pan with non stick spray and pour into the pan. I believe using a standard size bread pan, this would make 2 loaves. I decided to use a bunt cake pan instead of using two loaf pans. If you want to make the shapes then use the Wilton Fall Silicone pan.
This will bake in the oven for 45 minutes-1 hour or until the bread takes shape. I usually do the standard toothpick or fork test, to be sure no dough comes out on the toothpick.
Serve sprinkled with a little powdered sugar.
These turned out perfectly, plus the pan can be used for cupcakes, jello, muffins, and much more! I think these would be perfect gifts or treats to send to the teachers this fall.
Do you have a fall pan you love to bake with? Share it with us!
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This is not a sponsored post, just my opinion on something I love.