Pumpkin Pudding Muffins

I am slightly ashamed of myself.

We all know I love fall. This is my favorite time of the year to get in the kitchen and throw pumpkin in everything...and I have in fact been going crazy in the kitchen...

But I seem to be lacking the time to share all the fall goodies and things that make me squeel with delight.

It is already nearing the end of October and I haven't posted pumpkin-anything. What the heck!!

So to make up for it, I'm going to link some of my favorite fall recipes from the past and continue to try my best to share with you all of the things that have been making me fat, and happy.

Low-Calorie Pumpkin Bread (you can't even tell it's low-calorie, seriously)
Pumpkin Spice Granola (your house will smell a.m.a.z.i.n.g.)
German Pumpkin Cheesecake (one of my all-time favorite things I have EVER made)
Pumpkin Cream Puffs (the filling alone is to-die-for)
Pumpkin Roll (classic. just like Grandma made it)
Pumpkin Cinnamon Rolls (you read right)

I decided to make muffins this year. I had this little box of pumpkin spice pudding just begging for me to do something with it...this recipe is actually for pumpkin bread but I swapped out the flour for some pudding and tried out the recipe for both pumpkin bread and muffins...

The bread didn't work out too well. But the muffins rocked. They were moist for days. Seriously.

Ingredients:

1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1-1/2 cups white sugar
1-1/2 cups all-purpose flour
1 3.4 oz box pumpkin spice instant pudding (dry)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, pudding, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.