Pumpkin is one of fall’s favorite flavors, and this huge batch of bread will fix your craving whether you’re baking for a bake sale, a party, or stocking your freezer up with easy snacks. This sturdy batter can be turned readily into bread, muffins or cookies to make serving fit the need of the occasion.
Freezer Tip: Wrap cooled baked goods tightly in foil and store in a plastic freezer bag. They’ll be good to go for three months.
To make cookies: Spoon onto a cookie sheet by the tablespoon and bake at 350ºF until they spring back to the touch (10-15 minutes).
To make muffins: Fill muffin cups ⅔ full and bake at 350ºF until a toothpick inserted into the middle should comes out clean (20-30 minutes).