Recipe Time!

October 16, 2013

I can’t recall where I got this recipe, but I’ve been making these muffins each fall for several years now. They are terrific – moist, perfectly textured and lots of spicy, pumpkin-y goodness. Try them and I guarantee they will be an instant hit!

pumpkin2Spicy Pumpkin Muffinspumpkin1

2 cups pumpkin puree
2/3 cup vegetable oil
4 eggs
2 1/2 cups white sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups white flour
1-2 cups chopped walnuts or pecans (optional)

- Preheat oven to 350 degrees.
- Line a muffin pan with paper liners.
- Mix ingredients in a large bowl in the order given, until thoroughly mixed but not over beaten.
- Fill each cup until almost full.
- Sprinkle tops with a generous pinch of cinnamon-sugar before baking (this really makes them pretty!)
- Bake for 25-30 minutes, then cool on rack.
- Store covered. They also freeze beautifully.

Makes 2 dozen muffins

More again soon. Enjoy!

Comments

One Response to “Recipe Time!”

  1. wil on October 18th, 2013 6:28 am

    Nice to see you posting once again. I’d modify the recipe with whole wheat flour with extra bran to help scrape some of the intestinal barnacles. A necessary evil as I age.

Got something to say?