Again, my trusty helpers assisted me! Oh, and no picture of the finished products--they were gone before I remember to take a photo!
Pumpkin Muffins
Yields 2 Dozen
(because, really, what's the point of making only 12?)
(because, really, what's the point of making only 12?)
- 1 1/2 cups white OR packed brown sugar
- 1/2 cup vegetable oil OR melted butter
- 4 eggs
- 2 cups canned pumpkin
- 1/2 cup water
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- opt. (1 tsp. Pumpkin Spice--it's really a mixture of all of the stuff you just put in, but just a touch more!)
- Preheat the oven to 375 degrees F. Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 15 to 20 minutes.
Delicious Variations:
Pumpkin Chocolate Chip Muffins: Add 1-2 cups semi-swettchocolate chips
Pumpkin Cream Cheese Muffins:
Mix 1 8oz. pkg. Cream Cheese and 1/2 c. Powdered Sugar. Blend well. Taste and add more sugar, if desired.
Fill muffin cups 1/3 full of batter, then dollop cream cheese mixture over the top. Put another dollop of the batter on top of the cream cheese. Bake as directed.
Ummm, yum!
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