Autumn Favorites Continued ... The Best Pumpkin Muffins ... Ever.

Warm Autumn Welcome!

The "baking corner" in our "new" kitchen is in full swing ... we haven't installed the shelves for the jars that will house all dry-goods ... we hope to have those in this weekend as we eagerly prepare for the sub-way tile installation next week!  In the meantime, my desire for baking has increased with the cooler temps and the beauty of the autumn colors outside.

Here's a recipe that will go down through the ages ... generation to generation.

What I like about this recipe is that the batter bakes up so nicely!  They puff up perfectly ... which means they don't "goo-over" the sides of the muffin pan ... hate when that happens.  I like a muffin that has a good "perky" muffin top!  Isn't that weird ... talking about perkiness of muffin tops ... but it really does matter to me :O)  The 2nd benefit of this batter is that they stay crazy moist for days ... not kidding ... they taste as good on day #3 as they do on day #1.

Pumpkin Muffins

                  4 eggs   

                  2 cups sugar

                  1 - 1/2 cup oil

                  1 - 3/4 cup canned pumpkin

                  3 cups flour

                  1 Tbls. cinnamon

                  2 tsp. baking powder       

                  2 tsp. baking soda

                  1 tsp. salt

                  2 cups raisins (optional)

                  1 cup walnuts, chopped (optional)

                  Beat eggs lightly.  Add next 3 items.  Beat 

                  thoroughly.  Sift dry ingredients and mix until 

                  smooth.  Sitr in raisins & nuts.  Fill greased muffin 

                  cups (I don't use paper liners) 2/3 full and sprinkle tops 

                  with brown sugar.  Bake @ 350 degrees for 15-20 

                  minutes.

                  Yield: 2 dozen

davis enjoying a warm pumkin muffin for snack!

~ happy autumn baking my friend ~