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!

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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

2 Responses 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.

  2. Ronny on April 20th, 2014 5:50 pm

    I *love* the pumpkin mfnfius! *sigh* Now that I know they freeze well, I will have to fill my suitcase with them when I come home from my visit. Oh, and a box of Devil Dogs, too, which I also love and *cannot* find out here in the uncivilized lands of the mid-west. *double sigh*

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