PUMPKIN MUFFINS

        

Pumpkin muffins are a favorite at our house.  They are great anytime of the year---though I usually think of making them in the Fall.  They freeze well and make a great breakfast or snack.  When my son was little, I put the batter in a bundt cake pan and he enjoyed the pumpkin bread for his birthday cake.  I hope you’ll try them out with your family.

Ingredients and Instructions:

Place cupcake liners in muffin tins

*(Or Spray 2,   9X5x3 loaf pans  or bundt cake pan with PAM)

Preheat oven to 350 degrees.

Combine in a LARGE bowl:

3 ½ cups flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

3 cups sugar

Add:

4 eggs

2/3 cup water

1 cup vegetable oil

One  398ml  (14oz.)can of pumpkin (not pumpkin pie filling)

1 teaspoon vanilla

1 cup white raisins (or Craisins)

*Mix well. 

* Pour into lined muffin tins (this recipe makes 24 large or 32 smaller muffins), or 2 loaf pans (this mixture also works well in a Bundt cake pan).

*Bake at 350 degrees for 15-20 minutes for muffins or for 45 minutes to one hour for cake or loaves ( bread should spring back in the middle).  Cakes should cool for 10 minutes before removing, but muffins can be removed immediately.

Muffins may be frozen and then pulled out as needed for breakfast or a snack.