Now that we got that out of the way...
Those of you who know me are probably now scratching your heads because I don't actually like pumpkins. I don't have anything against pumpkins as jack o' lanterns or decoration but don't ask me to eat anything with pumpkin in it. Yuck! So why in the world would I make pumpkin muffins?!
Simple.
Pumpkins. Thanksgiving. They go hand-in-hand. Plus I like baking. Argo, pumpkin muffins!
Ingredients:
1 15-oz canned pumpkin (not pie mix; pure pumpkin)
3 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs
Directions:
1. Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper muffin liners.
2. In a large bowl, stir together flour, sugar, baking soda, cloves, cinnamon, nutmeg, allspice, and salt.
3. In a separate bowl, beat together the can of pumpkin puree, vegetable oil, and eggs.
4. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups, about 2/3 full.
5. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
They were easy to make and smelled like fall. And yes something can smell like fall!
So these babies smell A-M-A-Z-I-N-G! And now the big question, did I actually try them...?
Why, yes. Yes I did. Surprised? Me too! They smelled so good and like fall that I pestered the hubs until he ate one and I tried a bite. I then decided they were delicious and this recipe was definitely a keeper. I know I got a double-thumbs up from my brother-in-law when I found him with a baggie, grabbing as many as he could.
I made these in honor of Thanksgiving, which you can totally do next year. Or heck, have yourself a taste of fall/Thanksgiving any time with this delicious pumpkin muffins!
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