Pumpkin Nut muffins
INGREDIENTS
- 4 eggs
- 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)
DIRECTIONS
- 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.
RECIPE BACKSTORY
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.