Adam loves Pumpkin Muffins. Really, they may be his first love. And tis' the season. So, on Saturday's rainy day, we baked the muffins. They are perfect straight out of the oven or later reheated with a bit of butter. We've been starting our mornings with an egg, a muffin, and a cup of coffee, and there's no better way to greet the day.
Pumpkin Muffins (recipe courtesy of June)
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 2/3 cup sifted flour
1 1/4 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground clove
1/4 tsp. salt
1 cup raisins
1/2 cup chopped nuts (we prefer pecans)
1. Combine oil, sugar, eggs, 1/3 cup water, and pumpkin in a large bowl. Sift flour, baking soda, cinnamon, nutmeg, cloves, and salt together. Beat into pumpkin mixture gradually. Stir in raisins and nuts. Pour into greased and floured muffin tins (makes 18 muffins). Bake at 400 for 20 minutes.
2 comments:
it's official...i am making these this week.
ok, these were incredibly easy to make and SO delicious! A perfect fall taste.
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