It's pretty much the pumpkin time of year. We've made pumpkin dip [for apples, cinnamon pita chips and gingersnaps], pumpkin pancakes, pumpkin cookies, pumpkin bars, pumpkin bread... I even made pumpkin pasta!
The littles love these muffins! They are great for snacks, breakfast, and even in the lunch box! They are pretty versatile, ie: nearly anything can be added/taken away. You can add raisins & nuts, or do like I did and just do chocolate chips.
- 2 1/3 c. and 1 T. flour
- 2 c. white sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 tsp. nutmeg
- 3/4 tsp. cinnamon
- 3/4 tsp. ground cloves
- 3 eggs
- 15 oz. can pumpkin [or 1/2 of the big can]
- 1/2 c. applesauce
- 1/2 c. chopped nuts [optional]
- 3/4 c. raisins, chocolate chips, etc.
- Preheat oven to 350 degrees. Grease muffin pans, or line with paper muffin liners. If using raisins, soak in hot water for 10 minutes to plump, then drain.
- In a large bowl combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a mixing bowl, mix the eggs, pumpkin and applesauce, until smooth. Add the dry ingredients and mix until smooth.
- Stir in the raisins and nuts [or chocolate chips if you are a rebel like me]. Spoon the batter into the prepared tins.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. [Watch them closely, I think mine took a bit less than I expected!]
This should make close to 2 dozen muffins. They freeze great, if you're into that!