I usually try to stay as grain free and sugar free as possible but sometimes we just need a treat. And these pumpkin muffins will never fail to please. They are awesome, delicious and they pretty much complete me. If you want them to be like the Starbucks muffins, just add a dab of cream cheese on the top before you pop them into the oven. yum. I dream about these. And by gum, we just deserve them. I don't know where this recipe originated, but it was passed on to me by a dear friend from MN many years ago. Make em.
I had some leftover after I filled the muffin pan so I made a mini loaf.
~Nutty Pumpkin Muffins~
1.5 cups sugar (don't dwell on that) 1 teaspoon cinnamon
1 cup mashed pumpkin 1 teaspoon baking soda
1/2 cup vegetable oil 1/2 teaspoon baking powder
1/3 cup water 1/2 teaspoon salt
2 eggs 1 2/3 cup flour
Chopped nuts. I used pecans, cause they are the bomb.
Mix eggs, sugar, pumpkin, oil, and water. Add dried ingredients. Fold in chopped nuts or just sprinkle them on the top of half the muffins in case your kids freak about nuts in their muffins. Fill muffin tins 3/4 full and bake at 350 for 20 minutes. Don't over bake, but do over eat.
