We are big fans of Pumpkin Muffins around these parts…all year long.  They are easy to make with canned or fresh pumpkin, and they are great treats to add to packed lunches.  I usually make a huge batch of them and freeze a bunch so I can pop them into lunches.  We’ve also made mass quantities of these muffins to take to the Parish Kitchen to share with the guests.  Our family does love muffins!

Pumpkin Muffins:

Tis the Season for Pumpkin Muffins
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • 1⅓ cup sugar
  • 2 eggs
  • 1 ½ cups Flour
  • ½ tsp. Baking powder
  • ½ tsp. Soda
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ tsp. Cloves
  1. Heat oven to 350°. Mix ingredients and pour into paper-lined muffin tin. Bake for 30-35 minutes.