Wednesday, October 27, 2010

recipe wednesday

The best breakfast- Pumpkin muffins!
15 ounces canned pumpkin
1 3/4 cups sugar
2/3 cup vegetable oil
2 teaspoon vanilla
4 large eggs
3 cups all purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 chopped nuts (optional)
1/2 cup raisins (optional)
When I made these I added extra pumpkin (this made them super moist!) and added nutmeg and ginger (about three shakes of ginger and one good shake of nutmeg-just do it too taste!). I wanted it to have a pumpkin pie flavor. They are the most moist muffins I have ever made and taste delicious! Just add all the ingredients together and bake at 350 until a tooth pick inserted in the middle of your largest muffin comes out clean! Do not over bake. Enjoy!
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