One Sunday as we were listing off the many blessings of belonging to the church, a young woman raised her hand and said, “Good food and good recipes!”
So true! I got this recipe from my friend Mary Purser (the source of many delicious recipes) when we lived in the Dallas 1st Ward. All of us loved Mary’s pumpkin muffins and when we all scattered to different parts of the country we took this recipe with us. I can’t say how many batches of pumpkin muffins I’ve made in the past ten years. My kids never tire of them. (Let’s face it they’re basically cookies for breakfast.) I almost always make them in mini muffin tins. I think they taste better this way and there’s more to share. My kids love take extra to give to friends at school. And now I’m happy to share them with you, today. Happy October!
- 3 cups sugar (yep, you read that right. Nutritionally, these are more like cookies.)
- 1 cup oil
- 1 can pumpkin (15 oz.)
- 4 eggs
Dissolve and add to above
- 2 teaspoons soda in
- 2/3 cup water
Combine in separate bowl and then mix in above:
- 3 1/2 cups flour (can do up to two cups with wheat flour)
- 1 teaspoons baking powder
- 2 teaspoons salt
- 1/2 teaspoons cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
Then mix in:
- 1 cup semi-sweet chocolate chips (or more than one cup)
Spoon batter into mini muffin pans coated generously with cooking spray. (You could be boring and put them in a regular tin or mini loafs, just be sure to adjust the baking time.)
Bake at 350º for 15-17 minutes.
This makes A LOT of muffins. You may want to refrigerate or freeze leftover batter. The batter lasts in the fridge up to a week and in the freezer for several months.
What’s a favorite recipe/food you’ve discovered through church?