November 26, 2014

Pumpkin Muffins

Fall is here! Heck for some winter is here...
Not here in Arizona, but everywhere else...

So since I can't have the fall weather, I will make the fall food.
Pumpkin muffins are an excellent alternative to anything you have to cut and share (pumpkin bread, pumpkin pie, etc...) I love the ease of grabbing these muffins.

I always use my mom's recipe. It is the softest and most flavorful and as always....easy to make! ;-) You can make this into a loaf of pumpkin bread too if you wish. 


Ingredients:

4 beaten eggs
3 cups of sugar
1 16 oz can of pumpkin
1 cup oil
1/3 cup of water
1/2 tsp vanilla extract
3 1/2 cups of flour
1 tsp of baking soda
1 1/2 tsp of cinnamon
1 tsp salt
1 8 oz pitted dates, snipped
1 1/2 cup of chopped pecans or walnuts

Directions:

Combine eggs and sugar in an extra large mixing bowl. Stir in pumpkin and then stir in oil and water. It will take a while to combine the oil and water but it will mix! Then add vanilla.

Stir in flour, baking soda, salt, and cinnamon into mixture. Stir until combined.

Fold in dates and nuts and put mixture into cupcake liners or into 2 greased 9x5x3 baking pans.

Bake at 325 for 22-25 minutes or 350 for about 55 minutes for bread or till a toothpick comes out clean.

Cool and enjoy! Store airtight to maintain optimal moistness!

What are some of your favorite fall family recipes?
yay alteration!

1 comment:

  1. I'm not a pumpkin fan however I've been hearing if you add chocolate chips to the pumpkin, that tastes even more delicious!

    ReplyDelete

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