Pumpkin Bread or Muffins

I make this delicious bread year round at the request of my husband & children. It’s very adaptable to suit your taste. You can add nuts, raisins, chocolate chips, or anything else you like in your pumpkin bread.

The muffins on the left are baked in paper liners. They have varying toppings. One is a streusel topping. One is a glaze with finely ground nuts mixed into it. The other is a combination of the glaze and streusel topping. You can make yours however you like it. I change it up every now and then, and it’s always a hit!

Pumpkin Bread or Muffins


  • 3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 2/3 cup water
  • 15 ounce can pumpkin


  • Preheat Oven 350°F
  • Baking time is approximately 45 minutes for 9x13 pan, 15-20 minutes for muffins
  • Spray the bottom and 1/2 inch up sides of a 9x13 cake pan with Baking Spray (flour); set aside. or prepare muffin tins with baking spray of liners.
  • In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add water, pumpkin, spices, and eggs and beat well; set aside.
  • In a large bowl combine flour, baking soda, and salt. Add flour mixture to sugar mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pans.
  • Bake in a 350 degree F oven for 40-45 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan for 10 minutes before adding glaze (if any). Keep fresh by storing in a sealed container or plastic wrap.

For the recipe on Kitchen Monki, please click here!

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