Monday, October 26, 2009

Pumpkin Muffins


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.

Pumpkin Muffins
  • 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.
  1. 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.
  2. 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.
  3. Stir in the raisins and nuts [or chocolate chips if you are a rebel like me]. Spoon the batter into the prepared tins.
  4. 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!

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