Just in case anyone else is a freak about pumpkin like me, I am posting this muffin recipe. I got it from Lori's friend Kelly Olsen (that's with an e not an o). I used one of my precious cans of pumpkin which I got from USA foods in Melbourne. I shouldn't use it on such trivial recipes, but I was craving muffins. I am dying to make my pumpkin cheesecake recipe. For those not interested, just ignore this post. Britney and Kaylyn, you might like to try it, but to Lori and Jill, sorry to torture you with the thought of pumpkin and cinnamon together! I cut the recipe in half for muffins, so if you want to do loaves just double then do two loaves in bread pans for one hour on 325 degrees.
MUFFINS
1 c. pumpkin
1/3 c. oil
1 t. salt
1/8 t. nutmeg
1/4 t. allspice
1 t. soda
1/4 t. cinnamon
1/8 t. ginger
2 eggs
1 1/2 c. sugar
1 3/4 c. flour
1/4 c. nuts, chopped (opt)
Mix all ingredients in a bowl then pour into muffin tray to make 12 muffins (cups will be very full). Bake on 350 degrees for about 25 minutes. Remove when edges are lightly browned.
5 comments:
I'm confused, why is pumpkin so hard to come by if they're obsessed with it down there?
Yum. I will have to make these.
I read that you are watching 24 on DVD. Addictive, isn't it?
I can't figure out the lack of pumpkin either. The thing is, it's a different kind of pumpkin here. It's not the big orange kind like we have. It's a smaller "Japanese" pumpkin and one other kind that is darker, greenish on the outside. It's probably closer to squash. Not sure. No pureed pumpkin in a can here at all. Lots of canned pumpkin soup though.
I love pumpkin anything. Especially cheesecake.
Rob, my mouth is watering for the muffins AND the cheesecake. They are perfect muffins, so high and round. Mine never do that. I need to make them and deliver to someone who will eat them all before I do.
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