The Easiest Most Scrumptious Pumpkin Bread

Whisk the lumps out of your dry cake mix, add pumpkin and oil then spoon into muffin tins or loaves and bake at 350F. Muffins take about 18 minutes – loaves will take longer so just keep an eye on it and take care not to overbake. Just gently press on the top of the muffins/loaves and when they are almost done baking – you should feel some resistance and not gooey-under-the-surface-ness.

(Tip: I use a standard sized ice cream scoop to fill standard sized muffin tins, one scoop to one compartment.)

I don’t recommend using large loaf pans as the tops of the bread may get overbaked before the center does. I used mini loaf pans and they took about 40 minutes to bake.

If you do use a large loaf pan, you may want to gently lay some foil across the top of the bread half way through baking to keep it from over browning.

Top those bad boys with cream cheese frosting (or don’t!) and you’ve got breakfast, lunch, snack, whatevah. Seriously, best muffins…ever. Pinky swear.