This is the Pumpkin Muffin Recipe my family has used for many years now. It is not particularly rich or spicy (unless you add extra spices) but is a rich and hearty muffin. I like to make these most often during the cooler times of the year because they seem a bit too hearty and heavy for warm weather – much more suited to warm you up on a cool day. They are delicious and have a soft, fine, smooth texture.
Ingredients: This recipe makes 18 muffins
3 1/3 Cups Flour
2 teaspoons Baking Soda
1 ½ teaspoons Salt
½ teaspoon Baking Powder
1 teaspoon Cinnamon
½ cup Butter – Softened
1/3 cup Oil
1 ½ cups Sugar
3 Eggs
1 Can Pumpkin
2/3 cups Water
Step-by-Step Instructions and Photos
Preheat Oven to 350 degrees
Mix Flour, Baking Soda, Salt, Baking Powder, and Cinnamon. Set aside.
Cream Butter, Oil, and Sugar with beaters until fluffy.
Add Eggs, Pumpkin and Water and beat to blend.
Stir in flour mixture with spoon. Avoid overmixing. If you mixture still has a very few little traces of flour like this photo, it should be right. Lumps of flour are not a good thing, however.
Scoop into greased muffin tins. Fill muffin cups almost full (these do really well at standing up tall rather than running everywhere).
Bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center of one muffin comes out clean.
Cool in Muffin Tins for 10 minutes then remove to wire cooling racks to finish cooling.
Variations:
Divide into 2 standard bread pans and cook for 50-60 minutes.
Add ¼ teaspoon ground cloves to flour mixture.
Add 2/3 cup of any of the following:
Nuts
Raisins
Chocolate Chips – the mini kind would be especially good here.
