It’s Muffin Monday here at our house (I love a good meal planning alliteration, don’t you?) This Monday I’ll be departing from our usual chocolate chip muffins for something a little more autumnal…Pumpkin Muffins!
This recipe makes quite a bit of batter. It can yield one standard 12 muffin pan, and a pan of 24 mini-muffins. Though I’ve always made muffins from this, I’m sure it would make several nice mini-loaves if that’s your preference. We just make the muffins and pop the leftovers in the freezer. They freeze beautifully. Enjoy!
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups white sugar
- 1 cup solid pack pumpkin puree
- ½ cup vegetable oil
- ¼ cup chopped walnuts (optional)
- ⅓ cup water
- 2 eggs
1. Grease 1 non-stick dozen muffin pan, and 1 non-stick 2 dozen mini-muffin pan. Preheat oven to 350 degrees F (175 degrees C).
2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, veg oil, eggs, and nuts. Stir until well combined. Pour batter about 2/3 full into prepared muffin pans.
3. Bake for approximately 17 – 20 minutes depending on your oven (check on the mini-muffins around the 10 minute mark with a cake tester – they will come out sooner.)
I suspect I’ll be posting recipes quite a bit this week since I’m in full scale menu planning mode for this Sunday. I originally found this recipe on allrecipes.com. This past Christmas, I adapted it to be gluten free for my mom who has Celiac Disease. She liked them so much she requested them for Easter. So on the menu it goes!
- 12 gluten free cookies (the original recipe calls for vanilla wafers, I used Dr. Lucy’s gluten free cookies and they worked perfectly)
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 2 tablespoons lemon juice
- 2/3 cup white sugar
- 1 (21 ounce) can cherry pie filling (at the time of this post, Lucky Leaf is gluten-free) or you could skip the canned filling and just use sliced fruit. I think I’ll use strawberries this time around. Hope Mom doesn’t mind!
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer or cookie in each one.
3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling or fruit. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
I found these were even yummier the next day, so I plan to make mine Saturday and refrigerate.