My large family of origin gets together on Christmas Eve for a huge dinner, reading of the Christmas story from Luke, and unwrapping of what seems like a bazillion gifts stashed under the tree (even though we draw names). Oh, and we laugh a lot. It is not a sedate and formal affair by a long shot. But, as my youngest sister pointed out the other day, it is perfect for our family.
My contribution to dinner was to provide two pies: Pumpkin Pecan and Rawleigh’s Pumpkin Pie. I had planned on making another Pumpkin Pecan pie for Christmas day–we had two of my husband’s bachelor friends over for dinner–but there was enough pie left over (not sure how that happened) that I didn’t need to bake another pie. That meant I had pumpkin left over that I needed to use in something.
I searched for pumpkin muffin recipes, thinking that I could make some muffins for The Mister and me to have for breakfast. But nothing really jumped out at me. Finally, I ended up adapting a recipe that called for THREE cups of sugar. I cut down on the sugar and used a combination of whole wheat flour and all-purpose flour to try to make it a little healthier (or so I rationalized to myself). The muffins turned out wonderfully moist and filling. On a lark, I added the muffins to the dinner table and The Bachelors raved as they helped themselves to several of them.
Yes, this recipe is a keeper!
Pumpkin Muffins (makes about 3 dozen, depending upon how full you fill the muffin cups)
Preheat oven to 350ºF.Mix together in a large bowl: 2 cups whole wheat flour 1 1/3 cups all-purpose flour 1 1/2 cups granulated sugar 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ground ginger Blend together and add to the dry ingredients: 2 cups pumpkin 1 cup oil 4 eggs, slightly beaten 2/3 cup water 1/2 cup honey
Grease and flour muffin tin or use muffin cups (which is what I use). Using a 1/2 cup measuring cup*, fill muffin cups and bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
*Using 1/2 cup measuring cup creates large topped muffins. Reduce baking time to 20-30 minutes if you fill the cups 2/3 full.
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