Pumpkin Muffins

I love everything that has to do with pumpkin, including the seeds.  My two sisters and their families went skiing in Colorado over Christmas break. Apparently The Queen (older sister) brought some of these on the trip with her.  So, at request of the younger sister I made a batch.  Since The Queen lives 2 hours away.  I'm so glad I got the recipe from her, these are amazing!  No need for frosting, really no need for the powdered sugar either but a plain muffin doesn't make for a pretty picture.

I love everything that has to do with pumpkin, including the seeds. My two sisters and their families went skiing in Colorado over Christmas break. Apparently The Queen (older sister) brought some of these on the trip with her. So, at request of the younger sister I made a batch. Since The Queen lives 2 hours away. I’m so glad I got the recipe from her, these are amazing! No need for frosting, really no need for the powdered sugar either but a plain muffin doesn’t make for a pretty picture.

Pumpkin Muffins

Servings 18 - Serving Size: 1 Muffin

Pumpkin Muffins

I love everything that has to do with pumpkin, including the seeds. My two sisters and their families went skiing in Colorado over Christmas break. Apparently The Queen (older sister) brought some of these on the trip with her. So, at request of the younger sister I made a batch. Since The Queen lives 2 hours away. I’m so glad I got the recipe from her, these are amazing! No need for frosting, really no need for the powdered sugar either but a plain muffin doesn’t make for a pretty picture.

Ingredients:

  • 3+1/3 cups flour all purpose
  • 2 teaspoons baking soda
  • 3 cups sugar granulated
  • 1+1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ginger ground
  • 1 cup vegetable oil
  • 4 large eggs
  • 2/3 cup water
  • 2 cups canned pumpkin
  • powdered sugar for dusting

Directions:

  1. Preheat oven to 350F.
  2. Prepare muffin tins with paper liners, cooking spray or grease and flour.
  3. In a large bowl mix dry ingredients, then add oil, eggs, water and pumpkin.
  4. Stir until blended.
  5. Fill muffin tins 3/4 full.
  6. Bake for 20-30 minutes or until toothpick inserted in center comes out clean.
  7. Frost with cream cheese frosting or dust with powdered sugar.
http://www.thehungryhoarder.com/2012/01/10/pumpkin-muffins/

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