From the kitchen of Stephanie Knewasser
Mix together:
2 eggs
1 c sugar
3/4 c oil
7.5 oz canned pumpkin (half a 15 oz can)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 c + 2 Tbsp flour
Optional:
chocolate chips
raisins
chopped pecans or walnuts
streusel topping
marshmallow topped
Put in paper lined muffin tin.
Bake @ 400, 15 minutes or until toothpick comes out clean.
Variations:
- Add raisins, craisins, nuts or chocolate chips.
- Streusel Topped: 1/2 c flour, 1/4 c cold butter, 1/4 c brown sugar.
- Marshmallow Topped: Bake. Top with a large marshmallow. Return to oven for 3 minutes. Smoosh the marshmallow so it spreads near the edge of the muffin.
- Top with a generous amount of turbinado sugar for a sweet crunchy topping.
- Mini Muffins: grease muffin tins with Crisco, bake @ 350, 13 minutes or until toothpick inserted in center comes out clean.
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