Pumpkin Muffins

First and foremost, I’m not a big fan of pumpkin AT ALL!! However, my coworker had brought some in one day that she makes from scratch and she practically forced them on me. Let me tell you, those little suckers are AMAZING!!! They were so moist, flavorful, soft. They were everything! And being that I’m VERY picky about my baked goods I must commend her on a job well done! The funny thing about them is they don’t taste like Pumpkin AT ALL!! Perhaps that why I like them so much. They really taste more like an amazing spice cake, but either way if your looking to make somethign quick and easy for a party or just for the kids I assure you these little suckers will be a HIT!

Pumpkin Muffins
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  1. 1 teaspoon baking soda
  2. ½ cup water
  3. 1 cup pumpkin
  4. ½ cup canola oil
  5. 2 eggs, beaten
  6. 1 ½ cups sugar
  7. 1 2/3 cups sifted flour
  8. ½ teaspoon baking powder
  9. ½ teaspoon cinnamon
  10. ½ teaspoon nutmeg
  11. ¼ teaspoon salt
  1. 1. Dissolve baking soda in water. Combine all wet ingredients and mix thoroughly.
  2. 2. Mix all dry ingredients together with a wire whisk. Combine the wet and dry ingredients, mix completely.
  3. 3. Fill non-stick (sprayed with Pam) muffin tins (half full for full size, for mini muffin pans fill 2/3’s full).
  4. 4. Bake at 350 degrees – for large muffin pans 30-35 minutes for small muffin pans 18-20 minutes.
  5. 5. Let cool for 5 mins in pan and then remove and allow to completely cool on cooling rack.
  6. 6. Serve and Enjoy
  1. * This recipe is for a single batch.
  2. * Always better the next day.
  3. *Cooling Tip - know your pan. If you remove muffins too soon they will fall apart.
  4. *Great breakfast muffin or dessert. If you want to make dessert put cream cheese frosting on top.
Image: The Cilantropist

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