Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. Transfer them to a zip-topped bag, squeeze out as much air as you can, and seal. with enough space between each so none are touching, and set that in the freezer for 2+ hours or until the muffins are hard. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. Measure out the flour, sugars, baking soda, salt … Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full. I use a 9×5-inch pan. Make Pumpkin Bread Instead. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, … Place your pumpkin muffins on a foil-lined baking sheet (for easy clean-up!)