Thursday, February 17, 2011

Pumpkin Muffins

Why have I not shared these before?  Really you have got to try them.  Just a note of warning they are not meant to be a diet food although I do feel okay letting my kids eat them because of the pumpkin. :)
And to give credit where it is due, I received this from a friend at church.  Thanks Sis. Mitchell
The only change I've made was to cut 1/2 cup of sugar out.  Next time I plan on a full cup and see how it tastes.

3 cups canned pureed pumpkin
1 1/2 cup oil
3 1/2 cup sugar
6 eggs
4 3/4 cup flour
1 1/2 tsp each: baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves
1-2 cup butterscotch chips

In large bowl mix pumpkin, oil, sugar, and eggs.  In separate bowl mix rest of dry ingredients.  Add to wet mixture, stir until well blended.  Stir in chips.  Scoop into greased muffin tins.  Bake at 350* for 18-20 min.  This makes a large batch!
Note:  Instead of canned pumpkin I use whatever orange colored hard squash I have either fresh and cooked or frozen and thawed.

This is linked to Eat At Home

1 comment:

  1. Oooohh.. Sister Mitchell's recipe. These are good!