I really enjoy these for lunch – with some fruit and cheese in the summer – or a hot mug of soup in the winter. Great to share with friends over a cup of tea – anytime!
Ingredients and Instructions: In the photos I am making a double recipe!
In a medium bowl mix together -
1 cup white sugar
1/2 cup oil (I use olive)
1/3 cup milk
1 cup canned pumpkin
In a large bowl sift together -
1 and 2/3 cups white flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/2 teaspoons Penzeys pumpkin pie spice
(OR substitute 1 teaspoon cinnamon)
then add 3/4 cup nuts (I like pecans)
Make a hole in the center of the flour mixture (like a crater)
pour the egg mixture into the hole
mix together just until all the same color
DO NOT OVERMIX
this should make 12 muffins
fill muffin tins about 2/3 full
Bake 350F for about twenty minutes
1. For pancakes and muffins – always be careful NOT to overmix – the batter should look lumpy.
3. I sift using a plastic mesh strainer – sifting gives you a light texture to your baking.
4. Omit nuts for anyone with allergies.
5. I like to use baking cups in my muffin tins – you can get some colorful ones – I especially like having birthday and Christmas baking cups for cupcakes. (And makes clean up easier)