It’s no secret that pumpkin is one of my all-time favorite flavors. I could eat pumpkin bread or pumpkin muffins year-round and never get tired of them. The Breadsmith pumpkin muffins are my personal favorite!
I’ve recently become a big fan of Trader Joes after seeing some of the other bloggers that I follow on Instagram sharing their favorite finds. One of those finds happens to be their pumpkin bread and muffin mix. I’ve been looking for pumpkin muffins and bread that would be similar to Breadsmith and I think this mix is as close as I can get while baking at home. I’ve made it both as muffins and as a loaf and they were equally as good. Muffins may be the way to go if you’re looking for a quick on-the-go snack while a loaf may be better for holiday brunches or parties. The recipe is super simple and only requires three additional ingredients. I baked it in my new Le Creuset bread pan and it was the most even bake I’ve gotten with bread.
- 1 Full Package of Mix
- 2 Large Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Water
- Preheat oven to 350 degrees. Lightly grease a standard 9 x 5 bread pan with butter or cooking spray (I used cooking spray and had no issues).
- Combine eggs, oil, and water in a medium bowl. Add mix. Fold together with rubber a spatula until batter is smooth.
- Spread batter in the pan, making sure it fills the corners and the top is level.
- Bake bread for 55-60 minutes (mine took closer to 65-70). Allow cooling for 15 minutes before removing from the pan.
- Preheat oven to 400 degrees. Lightly grease the muffin tin or use muffin liners. Fill 2/3 of the way full.
- Bake for 18-20 minutes.