Pumpkin Muffins

Since we're on the subject of breads, I thought I would share my recipe for Pumpkin Muffins.  I made these yesterday to go along with our "breakfast for dinner".  Even though this recipe seems like it would take a long time to make, it really doesn't.  You just put all the ingredients in a bowl and mix.

Pumpkin Muffins

Pumpkin Muffins

3 cups flour
2 cups sugar
2/3 cup vegetable oil
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
4 eggs
2 cups pumpkin (or 16 ounces)

Preheat oven to 350 degrees F.  Grease bottoms of muffin cups.  Put all ingredients into a large bowl.  With electric mixer, mix everything until combined.  Then beat for about 1 minute, scraping sides of bowl frequently.  Fill muffin cups about 3/4 full.  Bake for about 16-18 minutes, or until tops spring back when lightly touched.  Cool for 10 minutes and then remove from pans.  Makes about 2 1/2 dozen muffins.

Note:  If desired, you can make Pumpkin Bread instead.  Just grease bottoms of 2 loaf pans and divide the batter between the two.  Bake for about 50 - 60 minutes or until toothpick inserted near the center comes out clean.  Cool completely.

These can store at room temperature for up to 4 days or refrigerated for up to a week.