Pumpkin Nut muffins
  • 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)
  1. Preheat oven to 400 degrees F. Line two muffin pans with paper liners.
  2. Beat the eggs in a large bowl then mix in the sugar, pumpkin and oil.
  3. In a seperate bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
  4. Add the egg and pumpkin mixture from the first bowl.
  5. Now fold in the nuts and/or chocolate chips.
  6. Empty mixture into muffin pan and bake for 15 to 20 minutes or until a toothpick comes out clean.
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.