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I would love to take credit for this recipe, but really I snagged it from Swistle.  I will, however, take credit for the recommendation to make EVERY muffin a MINI-MUFFIN.  Because, well.  Then you can eat more of them and not feel guilty.  And because then you can stuff a WHOLE MUFFIN in your mouth all at once in the event that your mischeivous son dumps an entire cup of water on the kitchen floor the moment you open the muffin box.

These are the best muffins ever.  No question.

Pumpkin Muffins

Dry Ingredients:

3 1/2 cups flour (regular, not self-rising)

2 cups sugar

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 tsps cinnamon

Apparently you can add chocoalte chips here, 1.5 cups, but I don’t like chocolate chips in my muffins, and Tara won’t eat muffins with chocolate chips.  Still, thought I’d let you know.

Wet Ingredients:

2 sticks butter, melted 

4 eggs

2 cups canned pumpkin (you can also use 2 cups mashed banana [that’s six bananas] for banana muffins)

1 tsp vanilla

Apparently you can also add a cup of nuts here.  But I feel the same way about nuts as chocolate chips.

Preheat your oven to 350 degrees.  Mix all the dry stuff in a big bowl (I use an ice cream bucket).  Mix all the wet stuff in the biggest bowl you have (I use a giant Tupperware bowl), it’s a huge recipe.  Which means you can halve it pretty easily.  For reference, the full recipe makes 90 (yes, NINETY!) mini-muffins.  Pour the dry stuff in with the wet stuff.  It will not be a runny batter.  It will be more the consistency of soft cookie dough.  Scoopable. 

Speaking of scooopable…I use a small cookie scoop to fill my mini-muffin pan.  If you make full-size muffins, use papers, it’s much easier.

Bake at 350 degrees.  13 minutes for mini-muffins.  23 minutes for full-size muffins. 

YUM.

This entry was posted on Monday, February 23rd, 2009 at 6:36 pm 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.