Family favorite pumpkin muffins for your fall cravings

Sugar and spice, just right

Author: Virginia Frischkorn

This recipe was given to me by my mother. It has been a crowd favorite amongst my friends in every apartment and home I’ve ever lived in. And…my children gobble them up faster than I can make them. They are the perfect thing to bake when entertaining guests for breakfast, brunch or on a dinner table in a bread basket!

INGREDIENTS FOR 12 MUFFINS

• 1/3 cup safflower oil
• 1 egg
• 1/4 cup water
• 2/3 cup pureed pumpkin
• 1 cup sugar
• 1 cup whole wheat flour
• 3/4 teaspoon salt
• 3/4 teaspoon soda
• 1/4 teaspoon cinnamon
• 2/4 teaspoon nutmeg
• 1/4 teaspoon ginger

DIRECTIONS

1. Preheat oven to 350.
2. Combine and beat safflower oil, egg, water, pureed pumpkin.
3. Sift together and combine briefly (don’t beat!): sugar, flour, salt, soda, cinnamon, nutmeg and ginger.
4. Fold dry mixture into batter.
5. Pour batter into greased muffin tin.
6. Bake 25-30 minutes.
7. Sprinkle with nutmeg or an extra touch of sugar for a final touch.

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