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Monday, November 21, 2011

Recipe Review: Pumpkin Muffins

Fall might be my favorite season. I love cold weather, scarves, boots, crunchy leaves, watching football on Sunday afternoons, hot coffee, not sweating profusely on the way back from class, and the fact that Thanksgiving means Christmas is almost here! Hands down my favorite fall food is these bad boys. They're fantastic.

Here's the recipe:

1 tsp. baking soda
1/3 c. water
1 c. cooked pumpkin
½ c. oil or applesauce (fat free)
2 eggs, beaten or 2/3 c. egg substitute
1 ½ c. sugar
1 2/3 c. flour
½ tsp. baking powder
¼ tsp. salt
3 tsp. cinnamon
½ tsp. nutmeg

Dissolve baking soda in water.
Combine all other ingredients, sifting dry ingredients. Mix thoroughly.
Bake at 350 for about 20 minutes (for regular sized muffins) or about 9 minutes for mini-muffins.
Yield: about 60 mini-muffins 

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