Pumpkin Muffins

pumpkin muffins
pumpkin muffins
.Pumpkin Bread.
From Burt’s Farm in Dawson County, Georgia

:: 2 c cooked pumpkin
:: 1 c oil
:: 1 t salt
:: 1 c pecans (optional)
:: 1 T cinnamon
:: 3 t vanilla
:: 1 c raisins (optional)
:: 2 c sugar
:: 3 c flour
:: 1 t baking powder
:: 2 eggs
:: 1 t allspice
:: 1 t baking soda

Mix all dry ingredients together. Gradually add the wet ingredients to the dry mixture. Mix well and place in a greased loaf pan. Bake at 350˚ for 45 minutes.

My notes: I made muffins instead of a loaf; this recipe will make 24. The few crystals of turbinado sugar on the muffin top is a simple, but tasty touch and crunch. Instead of 3 cups all-purpose flour, I used 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose. And I added a copious sprinkling of wheat germ, flax meal, and fiber powder to make ’em into a health food. As my Dad says, these are good and good for ya. One muffin will do the trick. I individually wrapped each muffin and stuck ’em in the freezer.

And, to continue with the pumpkin: next up, pumpkin soup.

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