Wednesday, September 2, 2009
It's the Great Pumpkin Muffin (Charlie Brown)!!!
I love pumpkin. Anything pumpkin. I love that my kids love pumpkin too. It's so good and healthy for them too. We make lots of pumpkin breakfast goodies in the fall. It's September and the heat and humidity have left New England. The cool, crisp air is perfect for baking. Yesterday I made some fabulous pumpkin muffins. Always a hit around here. I added dried cranberries and raisins for a perfect breakfast or morning snack. We're running out quickly!
3 cups of unbleached flour
1 tbs pumpkin pie spice
2 tsp baking soda
2 1/2 - 3/4 cups of granulated sugar
1 can of pumpkin puree
4 large eggs
3/4 cup of canola oil
1/2 cup of skim or 1% milk
1 cup of raisins
1 cup of dried cranberries
Preheat oven to 350 degrees
Pour mixture in to muffin tins either well greased or lined with cupcake liners. (I use a small ice cream scoop and fill each tin about 3/4 to the top.)
Bake in oven for 25 - 30 minutes... check for done-ness with a toothpick after 25 minutes.
When done remove from oven and let cool.
A perfect taste of fall!