Pumpkin Nut muffins
2 cups white sugar or Splenda
2 (15 ounce) cans pumpkin
1/2 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 cup chopped nuts (I use pecans, walnuts work well too)
Preheat oven to 400 degrees F. Line two muffin pans with paper liners.
Beat the eggs in a large bowl then mix in the sugar, pumpkin and oil.
In a seperate bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
Add the egg and pumpkin mixture from the first bowl.
Now fold in the nuts and/or chocolate chips.
Empty mixture into muffin pan and bake for 15 to 20 minutes or until a toothpick comes out clean.
Pairs Well With
The original recipe came from a co-worker but it called for almost two cups of oil so I messed around with the pumpkin/oil ratio until it wasn't nearly as oily and fattening. Chocolate chips also taste great in these. They are great for fall and my family loves them topped with a cream cheese frosting.