Pumpkin Muffins

When flipping through my recipe box, the surest way to find the best recipes is to choose the dog-eared, batter splattered cards. The most abused recipe card in my box: pumpkin muffins. We call them muffins so we can justify eating them for breakfast. And lunch. And dinner. And maybe a midnight snack, if there are any left. But really, they are so moist and sweet, cupcake would probably be a more accurate title. Last year, my daughter begged me to make pumpkin muffins for her class as her birthday treat. Pumpkin isn't exactly a traditional treat for a March birthday, but she insisted. I decorated them with cream cheese icing into Frozen's Olaf and they were a hit. I had ten year olds begging for pumpkin muffins all year. I'm happy to oblige. Especially when I get a midnight snack out of the deal.

Ingredients:

3 c. sugar

1 c. oil

4 eggs

1 small can pumpkin

1 c. water

3 1/2 cups flour

1/2 t. baking powder

2 t. baking soda

1 1/2 t. salt

1 t. cloves

1 t. nutmeg

1 t. cinnamon

Preheat: 400

Mix sugar and oil. Add eggs and blend until creamy and smooth. Add pumpkin and half of the water. Mix until smooth. In separate bowl combine flour, powder, soda, salt and spices. Blend flour mixture into batter. Slowly add remaining water as mixture blends. Batter will be thin. Bake at 400 for 15-20 minutes in well greased muffin tins. Makes about 48 muffins.

*Warning*: These things are addicting.

#recipe #pumpkinmuffins #delicious