pumpkin muffins

So very sorry I've been m.i.a these last couple of weeks! This semester is just a lot of work :( But let's not pretend that I'm so swamped in work that I haven't had time to bake. Because I have. I've been doing a LOT of baking these last few weeks. Just not quite enough blogging.

Anyway, onward, upward, and just in time for Halloween...I know you want to hear about pumpkin and how much I LOVE IT. I love it so much. I've been on a pumpkin baking spree lately: pumpkin waffles, pumpkin cookies with butterscotch chips, pumpkin scones, pumpkin pie (to come tomorrow for Halloween), but most importantly, my most favorite pumpkin recipe of all...

PUMPKIN MUFFINS!


Yes, I am that excited about them. These are the muffins that I liked even when I thought I didn't like pumpkin. These are the muffins that my mom would make dozens and dozens of (usually of the mini variety) that I would get in my lunch for the entire month of October. They are my favorite. I don't know where the recipe came from, I think it came from someone at my elementary school? So the story goes...

Enough talk...go make yourself the best muffins on earth.



Pumpkin Muffins

Dry Ingedients
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
2 cups sugar
1 cup brown sugar
1 tsp nutmeg
1 pinch cloves

Wet Ingredients
3 eggs
1 cup oil
2/3 cup orange juice
2 cups canned pumpkin

Combine dry ingredients. Combine wet ingredients. Combine both. Bake at 350 degrees for 20-25 minutes (shorter if you go with mini muffins)

I made half the recipe and ended up with 20 muffins. I topped half with a toasted almond struesel (simply mix chopped toasted almonds, brown sugar, sugar, and a pinch of cinnamon and nutmeg together and sprinkle on muffins before baking)


See? So easy. Just remember the golden rule of muffin making: don't overmix the batter! Just mix it until the dry ingredients are just moistened.