I made pumpkin mini muffins for Thanksgiving; they were a huge hit, if I may say so myself. I used boxed (no BPA!) organic pumpkin from Fig Food, a relatively new company. Fig Food's beans and soups can be found at Whole Foods nationally.
PUMPKIN BREAD (or MUFFINS)
Yield: 1 loaf, 12-16 muffins, 48 mini muffins
1½ cups flour (preferably organic; whole wheat works)
1 teaspoon baking powder
1 cup pumpkin, from a box or can
1/3 cup canola or other neutral oil, non-GMO, if possible. Olive oil is fine as well.
2 eggs, beaten
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1¼ cups sugar (organic cane sugar, if possible)
½ teaspoon baking soda
½ teaspoon salt (unrefined sea salt, if possible)
1. Preheat oven to 350. In a small bowl, whisk together flour and baking powder.
2. In a large bowl, whisk together pumpkin, oil, beaten eggs, nutmeg, cinnamon, sugar, baking soda and salt until smooth. Mix in flour mixture until just combined.
3. Using a paper towel, oil all sides (especially bottom) of a loaf pan (or muffin tin). Pour batter into pan. Bake until puffed and golden brown and an inserted toothpick or knife comes out a little gooey, about 30 minutes. Muffins, because they are smaller, will cook much quicker (12 to 15 minutes). Mini muffins will take about 8 to 10 minutes.
4. Remove from oven and let cool on cooling rack for about 5 minutes. Carefully remove loaf (or muffins) from pan and let cool on cooling rack.