I like pumpkin, so sue me! My whole family loves it! I wonder sometimes if pumpkin is only really appreciated because it isn't used all year round. Maybe pumpkin wouldn't be so special if it were? I think not, but then again, I like pumpkin, so sue me! This is a great recipe I got from cooks.com. Sometimes I can't find much there, but this was just yummy! So yummy, in fact, that when I got back from tutoring, they were all gone. The only evidence remaining: crumbs on the table.
I also used a cinnamon/sugar topping on these. I am thinking of replacing crumbly toppings with just cinnamon/sugar. It still gives it some crunch without all the extra fat and stuff. Yes, I know sugar isn't good for me either. Baby steps here! I am 7 months pregnant!
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350°F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean.
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