Tuesday, October 1, 2013

Pumpkin muffins





I love the fall. Not just because the leaves turn colour and I have an excuse to buy new clothes (although that's a big part of it) but because I love the foods that get consumed during these months leading up to winter.



Fall means it's almost Thanksgiving which means lots of pumpkin pie and squash and turkey and ham and stuffing and mashed potatoes and bottles of red wine.

But this post is all about the famous orange gourd, which can be made into any dessert imaginable from pies and cheesecakes, cookies and brownies, puddings and fudge. And I want to make and eat them all.



I wanted to start off the beginning of October with something that's simple to make but yields a lot of flavour so I turned to my mom for her pumpkin muffins recipe which she always used when I was a kid. The best part about this recipe is that it uses a lot of spices which packs a lot of punch but complements the pumpkin. Plus, no other dessert can rival this recipe's batter. Mmmm. Batter.



Pumpkin Muffins

Yields about 28 muffins.

Ingredients:


- 1 cup sugar
- 1 cup oil
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder and soda
- Cloves (I threw a bunch in)
- 2 tsp cinnamon
- ½ tsp mace
- 1 tsp nutmeg
- 1 tsp ginger
- 2 cups canned pumpkin
- Muffin pan



Directions:

Set oven to 350 degrees celsius.


Beat together sugar and oil until completely mixed.  Add eggs one at a time and mix thoroughly.  Combine dry ingredients.  Add pumpkin to moist ingredients, followed by dry mixture.
Fill greased muffin tins two-thirds of the way full and bake  for 25 min.





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