Becky’s Pumpkin Muffins

Do you have some extra pumpkin around the house from your Thanksgiving festivities? This would be a great recipe for using some of that leftover pumpkin up while providing you with a great breakfast option.

Author/Source:

Becky @ www.thevioletfig.blogspot .com

Ingredients:

• 3 eggs
• 3 cups sugar
• 1 cup vegetable oil
• 1- 15 oz can solid pack pure pumpkin
• 3 cups flour
• 3/4 tsp salt
• 1 3/4 tsp baking soda
• 4 1/2 tsp pumpkin pie spice

Topping

• 1/4 cup sugar
• 1 tsp ground cinnamon

Directions:

Preheat oven to 375 degrees F and grease 24 large muffin cups. Combine the eggs, sugar, oil, and pumpkin in a large bowl, and stir until smooth. In a medium bowl, mix the dry ingredients and the spices with a wire whisk. Add to the egg mixture and mix thoroughly. Fill the loaf pans or muffin cups with the batter.

Mix the sugar and cinnamon together in a small bowl, and sprinkle over the bread or muffin batter. Bake the muffins at 375 degrees for  20-30 minutes.

Freezing Directions:

When muffins have cooled completely, place in a gallon freezer bag and freeze. To serve: Reheat in microwave 30-45 seconds or until heated through.

Servings: 8-10

About Becky:

Becky is a minivan driving Kindergarten teacher and a mom of two beautiful kids. She started blogging a few years ago and has loved it ever since.  She’s a wanna-be photographer, famous chef and crafty diva. Emphasis is on wanna-be. She likes to garden, read and watch tv. She’s a total Twilight Mom and a Nerdfighter too. She’ll be at Blissdom this year, and hopes to meet lots of you.  You can find her at www.thevioletfig.blogspot .com and on Twitter @TheVioletFig.

This entry was posted on Friday, November 27th, 2009 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.