Our Favorite Pumpkin Muffins

American Breakfast Recipes

1 1/2 c. flour 1/2 tsp. salt 1 tsp. baking soda 1/2 tsp. nutmeg 1 tsp. cinnamon 1/2 c. brown sugar 1/2 c. sugar 1 c. pumpkin puree 1/2 c. vegetable oil 2 eggs, beaten 1/4 c. water

When we bake these tiny pumpkin breads as mini-muffins, they disappear in the ten minute before the regular size muffins come out of the oven. A real kid crowd-pleaser. *Kid Friendly* (Even Princess "I-don't-like-vegetables" loves these.) Note: If you're having one of those days where even muffins seems too complicated, try baking this as a loaf bread - bake it at 350°F for an hour. Yield: approx 18 muffins, regular size (or 3 doz. mini muffins) Start by sifting together the dry ingredients: flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, combine pumpkin, sugars, vegetable oil, eggs, and water. Add dry ingredients to pumpkin mixture and stir until just combined. Spray a muffin tin with nonstick spray. Spoon the batter into the muffin tin so that each tin is about 2/3 full. Bake at 375°F for 20 min. (If you're making mini muffins, bake 10 min.) Remove from oven, let stand about 5 min. in pan, then remove from pan and allow to cool completely on racks.

Submitted by Gretchen Grant
Contributed on: Saturday October 27th, 2007 and modified on Monday October 29th, 2007