[flash]

If your pumpkin muffins are coming out eggy, either 1., you mean custardy, and it's too wet, or 2., you mean custardy, cuz' you are using the oven temp for bread and not muffins. You can use the bread recipe, but crank the oven up to 420-425 for 20 minutes or so; bread is usually 350 for an hour or so.

You didn't ask, but this is my Moms famous Pumpkin bread recipe...

3 c flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 1/2 c salad oil (yes, you can substitute, but it's not the same)
2 c sugar
4 beaten eggs (again, you can use whites, etc., but it's not as rich)
1 c. chopped nuts
2 c pumpkin (can, but not a mix)

blend dry ingredients together. combine oil and sugar; mix well; add dry ingredients, eggs, pumpkins, and nuts. Pour into greased loaf pans. Bake at 350 F for 55 minutes.

For muffins, I use the same, but at 400 for 20 minutes, until golden...

Cool in the pans a few minutes to sweat them out, and they should pop out nicely.


Now you've got my nose in her recipe book, and I'm going to go make homemade English Muffins! Yum!