Wednesday, October 28, 2009

Pumpkin Muffins

15 oz canned pumpkin
4 eggs
1 1/2 cups sugar (brown or white)
1 c oil (I use olive oil)
3 cups flour (you can use whole wheat flour)
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp baking soda
2 tsp baking powder
1 tsp salt

*nuts, raisins, cranberries are optional
*I also usually add about 1/2 cup of flax seed

Mix wet ingredients together, mix in dry ingredients.
Bake at 350 degrees for 25 minutes
Makes 2 dozen

I often double this recipe and just use the large can of pumpkin.
You can freeze the muffins for a treat in the summer without using the oven.
Add a tad of cream cheese frosting for a 'cupcake'.

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