My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
2 c. Flour
1/2 c. Butter
1 c. Packed dark brown sugar
1/2 c. Evaporated milk
2 t. Pumpkin pie spice
1-15 oz Pumpkin puree
1/2 t. Baking soda
1/2 t. Salt
Yields 18-20 muffins or two small bunt pans or two loaf pans
Preheat oven to 350* – 375*.
You will need 3 mixing bowls. One for the puree, one for the sugar and butter and one for the dry ingredients.
Add all of the dry ingredients in one mixing bowl.
Empty can of pumpkin pie puree into mixing bowl. Add eggs and beat until well combined and then set aside.
Cream together butter and sugar until well combined. With a hand mixer, add puree mixture and beat together until well combined.
Add dry ingredients and mix until well combined.
The dough should be quite thick now. Add evaporated milk and beat with hand mixer on low until all the ingredients are well combined.
Grease and flour your baking vessel and transfer bread mix into vessel to bake.
I used a bunt cake and also some small antique muffin tins. I cooked the muffin tins for 35 minutes and then the bunt pan I cooked for another 5-7 minutes.
Cook Time: 1.5 hours