Friday, October 23, 2009

Pumpkin Muffins

Pumpkin Muffins

Every fall, I make these almost weekly. They are good with a variety of add-ins: dried cranberries, raisins, pumpkin seeds, or walnuts are my usual favorites. The smell of these baking on a dreary, wet morning somehow makes everything seem warm and cozy. Top them with cream cheese for extra decadence!

Pumpkin Muffins (or bread)
1 c. whole wheat flour
3/4 c. white flour
1/4 t. salt
1 t. baking soda
1/2 t. nutmeg
1/2-1 t. cinnamon
1/4 t. cloves
scant 1 c. sugar
1/3 c. canola oil
1 1/4 c. canned pumpkin
2 eggs
1 c. mix-ins (see above)

Preheat oven to 350 F. Mix together dry ingredients. Mix wet ingredients and add to dry. Stir in nuts/dried fruit. Place batter in greased muffin tin or loaf pan and bake until done (about 20-25 minutes for muffins; 1 hour for loaf). You want it to feel springy to the touch. This freezes well, but you won't have any leftover!


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