A few weeks ago I went over to my friend Christina's house for a morning visit. Our kids played together and Christina and I had some much needed (at least for me) adult conversation.One of the many things I love about Christina is her food. Seriously. The girl knows how to cook AND bake!
So, when I showed up at her house and she had these muffins fresh from the oven I knew I was in for a treat. They are so moist and so full of flavor I can hardly stand it. Truthfully, in the past I have not been a huge pumpkin fan, but these muffins have converted me. I now {heart} pumpkin!!
Christina was kind enough to share her recipe with me and so I wanted to do the same and share it with you. I just made them this past week and they are almost all gone! The kids love them and Chris and I can't get enough of them!
Now, go make yourself a batch!
Pumpkin Muffins Recipe
(from the Canadian Kinette Cookery Cookbook)
Here is a DELICIOUS pumpkin Muffin recipe, especially for fall!
It make 36 muffins!!!
4 eggs
2 cups white sugar
1 1/2 cups cooking oil (I used canola)
1 (14oz) can of pumpkin
3 cups flour
1 tbsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 cups raisins
In bowl beat eggs slightly. Add sugar, oil and pumpkin and beat thoroughly. Add flour, cinnamon, baking soda, baking powder and salt. Blend until smooth and then stir in raisins. Fill each muffin cup 2/3 full. Bake at 400 for approximately 15 minutes. Test with toothpicks.
Side Note: I added an extra 1-2 tbsp of cinnamon which was wonderful. Also, next time I will try substituting some of the flour for whole wheat (I think it would not only make them more healthy but add to the wonderful nutty flavor of the muffin). Lastly, for a special treat these would be amazing with a cream cheese icing on top!
It make 36 muffins!!!
4 eggs
2 cups white sugar
1 1/2 cups cooking oil (I used canola)
1 (14oz) can of pumpkin
3 cups flour
1 tbsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 cups raisins
In bowl beat eggs slightly. Add sugar, oil and pumpkin and beat thoroughly. Add flour, cinnamon, baking soda, baking powder and salt. Blend until smooth and then stir in raisins. Fill each muffin cup 2/3 full. Bake at 400 for approximately 15 minutes. Test with toothpicks.
Side Note: I added an extra 1-2 tbsp of cinnamon which was wonderful. Also, next time I will try substituting some of the flour for whole wheat (I think it would not only make them more healthy but add to the wonderful nutty flavor of the muffin). Lastly, for a special treat these would be amazing with a cream cheese icing on top!
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I'm so glad to hear you like pumpkin now :) I love it too, but we often use sweet potato because my hubby's allergic to pumpkin. They substitute really well for one another.
ReplyDeleteThese muffins have been copied down... I love muffins and pumpkin :)
whoo hoo - I"m so glad you posted this recipe. These are the muffins we had at your place the other day, right? If not those were delicious too!
ReplyDeleteYup, these are the ones we had :)
ReplyDeletebut i don't eat cakes,breads,muffins, cookies..baked goods with vegetables or fruit in them.
ReplyDelete