Wednesday, September 24, 2014
My new favorite pumpkin muffin.
I was so thrilled the day my mother n law dropped off a fresh made batch of her pumpkin muffins.
She is always so good about sharing what she makes with everyone and we always look forward to her goodies.
The day I called her on the phone to let her know that we had tried the muffins, and how much we enjoyed them, Jewel said she had decided to drag out her Amish cookbook and start making some pumpkin recipes. They grow pumpkin so she has plenty of fresh sweet pumpkin to use.
I must say the pumpkins they grew this year were especially sweet and delicious.
These are some of the actual muffins she brought to us, and you can see she added pecans to some and mint chocolate chips to others. She did leave a few without nuts or chips.
Jewel told me that normally she would have added a semi sweet chocolate chip and not the mint, but she used what she had that day.
My favorite was the plain ones, well I loved the pecan as well. My little ones favorite was the mint chocolate chip of course.
All of them are fantastic, and I am so thankful she shared her recipe with me so I can now share with you.
Jewels pumpkin muffins are very moist and go great with a cup of coffee.
Jodies Kitchen Pumpkin Muffins By Jewel
24 standard muffins
2 cups sugar
2 cups pumpkin (16 oz canned)
1 1/2 cup vegetable oil
3 cups all purpose flour
2 tsp. baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
Preheat oven 400F
Mix and beat eggs, sugar, pumpkin and oil until smooth. Combine all dry ingredients in a separate bowl,add to pumpkin mixture. Mix well.(you may add chopped nuts or chips at this point but I do not have amounts)
Fill greased or paper lined muffin cups 3/4 full and bake 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. These muffins should freeze well.