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Pumpkin Muffin Recipe... Perfect for Fall!

Okay, so one of (maybe the only) things I really, truly enjoy about Fall is eating pumpkin-flavored things.  Once a long, long time ago in 4-H (around 4th grade) we made these pumpkin muffins.  I loved them then and was so proud I was able to make them from scratch!  I still love them now and love sharing them since this makes a LARGE batch!  I am not sure if this was a recipe from a magazine or what, so I don't know where it came from and am not trying to present it as my own! 

Enough talk, let's get on the the goods!

3 1/2 C. Flour
1/2 tsp. nutmeg
2 1/2 C. sugar
4 beaten eggs
1 C. vegetable oil
2/3 C. cold water
2 tsp. baking soda
1 tsp. cinnamon
1 1/2 tsp. salt
1 tsp. vanilla
2 C. pumpkin
1/2 C. chopped nuts (We may be a couple of nuts around here, but we don't care for them in our muffins! : ))




Yields between 26-30 muffins or 2 loaves of bread

Preheat oven to 350 degrees. Combine and sift dry ingredients. Mix together the eggs, vanilla, oil, pumpkin, and water. Stir in dry mixture. Stir in chopped nuts. Pour into greased muffin tins. Bake for 20 minutes, or until muffins test done. *Can be made using 2 greased loaf pans. Cook for 1 hour or until bread tests done. Cool before slicing.




The bread is very yummy as well, the muffins are just more portable and already a convenient size for us.  Let me know what you think if you make them!  If you love pumpkin, I guarantee they'll be a hit in your home!

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