Thursday, October 27, 2011

PERFECT PUMPKIN MUFFINS


~ Laura Bodine/Laura's Kitchen

2 eggs
1/2 cup oil
1/3 cup water
1 cup canned pumpkin
1 1/2 c. flour
1 1/2 c. sugar
1 t. baking soda
3/4 t. salt
1/2 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1/2 t. nutmeg

Preheat oven to 400 degrees and grease or line muffin tin. Beat eggs. Add oil, water and pumpkin. Add four, sugar, baking soda, salt, and spices. Mix well. Pour into muffin liners or greased muffin tins. Bake for 20 minutes or until a toothpick inserted into center comes out clean.

Makes 18 muffins.

Notes: I've subbed homemade applesauce for the oil and they turned out great. Feels a little more fall-ish that way, too.

2 comments:

mideastmom said...

These are just calling to the dark chocolate chips someone brought me from the States last week . . .

Mary Lou said...

Ever wonder what would happen if you left out the water? There is a slight texture difference but negligible. :) We add English walnuts and mini chips. DELISH!