Ok I know this is a little late. But you guys this so freakin’ good I couldn’t wait till next year to post another pumpkin recipe. I’ve been messing around in the kitchen trying to figure out the right amounts of olive oil and protein to keep the bread or cupcakes moist and flavorful! Plus I know most of us have pumpkin in our house right now, so go on and make this for the morning. You can thank me later. Use up that left over candy from Halloween and make these adorable turkey cupcakes that you little ones can totally help make, and you can give away at your Thanksgiving celebration.
The secret to moist goodness in baking pumpkin bread is the olive oil. You really do need this much oil…without it the bread just doesn’t have the same consistency and you will be sadly disappointed. But the bonus to this recipe is the vanilla protein I added to help keep you full with this morning snack.
Preheat oven to 350°F.
***Remember these cupcakes must be refrigerated due to the cream cheese frosting!***