Holiday time is baking time, and my Pumpkin Muffins are done! The recipe below is the same one I’ve shared for Pumpkin Bread. These muffins are great for breakfast, snacking or dessert. No condiments necessary!
Happy baking, hon!
PUMPKIN MUFFINS (or BREAD)
Yield: About 24 muffins or 2 loaves.
2 1/2 cups sugar (I used about 2 cups.)
4 large eggs
1 cup vegetable oil
1 15-ounce can pumpkin puree
3 1/2 cups flour (I used a combination of whole wheat and unbleached flour)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup water
optional- 1 cup chopped toasted walnuts or pecans
Preheat oven to 350 degrees F. Beat first 11 ingredients at low speed with an electric mixer for about 3 minutes or until well blended. Add 2/3 cup water and beat until blended. Stir in the nuts if using and then spoon into baking cups.
Bake for 35 to 40 minutes for regular sized muffins, or 30 to 35 minutes for mini muffins. Test centers with toothpicks and when they come out clean, they’re done. Cool in the pans on a wire rack for 10 minutes; remove from pans and cool completely on wire rack.
Muffins may be well wrapped and kept frozen up to three months.