The elementary school were my peeps went used to have "Muffins for Moms" and "Donuts for Dads" - meetings held once a month or so in the school library to discuss various current events at the school. For some reason, these pumpkin muffins make me think of that.
Pumpkin Muffins (makes 12)
1 1/3 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. cinnamon and 1/2 t. nutmeg
1/2 t. vanilla extract
2 eggs
1/2 c. salad oil
1/3 c. water
1/2 can pumpkin (save the rest to stir into oatmeal or pancake batter - or double this recipe...)*
1/2 chopped pecans (you can sprinkle these on the top of the muffins, like I did)
Mix all ingredients well and pour into greased muffin tin. Bake at 350 for about 25 minutes - check to see if tops of muffins spring back when done. Store in a covered container - you can freeze these and they thaw quickly and stay moist.
Gina
*here are some other pumpkin ideas!
1 comment:
I'm glad to see you posting about pumpkin muffins, because I love pumpkin year round, and was considering trying a recipe for pumpkin coconut cake, but wondered if it would be an appropriate blog post for this time of this year. This week I'm trying it!
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