Monday, September 28, 2009

Pumpkin Muffins

2 1/4 cup flour
1 t. baking soda
2 eggs
1/2 oil (or applesauce for low fat)
1/2 t. salt
2 cups sugar
1 cup canned pumpkin
1 cup chopped cranberries (or nuts, raisins, etc)
your favorite white icing (I like dunkin hines cream cheese frosting)

Beat eggs until foamy; add sugar, oil, pumpkin, in order. Min in dry ingredients. Stir until fully moistened. Fold in berries. Bake @ 350 for 15-20 minutes. Cool and frost.

Note: I couldn't find plain pumpkin at the store so I bought Libby's pumpkin pie filling. We didn't add the pumpkin pie spice and the muffins still turned out great. The muffins were very dense and the chopped cranberries gave the muffin the perfect something "extra".

These babies are so great frosted or...

not frosted.

Original recipe source: Kelly

1 comment:

Ryan Ashley Scott said...

These look so delicious. I love pumpkin baked anything!

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