Adapted from Gourmet Magazine My little boys and I had so much fun making mini loaves of this incredible pumpkin bread!  Now, it’s all they want for breakfast!!   1 1/2 C  all-purpose unbleached flour 1       t    aluminum-free baking powder 1       C  canned pumpkin or cooked & pureed fresh sugar pie pumpkin 1/3    C  vegetable oil 2            large organic eggs 1       t    pumpkin pie spice 1       C  sugar 1/2     t   baking soda 1/2     t   salt 1        t   cinnamon preheat oven to 350 degrees.  Whisk together dry ingredients in a bowl and wet ingredients in a separate bowl.  Fill loaf pans or muffin tins to 3/4 full.  Bake until puffed and golden brown and a wooden toothpick inserted into the center of a muffin comes out clean.  About 25-30 minutes.  Cool for a few minutes and then they are ready to share!!