Dale’s Pumpkin Muffins

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It’s weird that both my spouse and my mother have the same first name. To make sure I don’t send embarrassing things to my mother by accident, I changed her name in my contact file to ‘Mom.’

That alone has saved me many times. My mother does NOT want to see what I text to ‘Dale.’ Trust me.

Anyway, this recipe is from my mother. That Dale. And she’s a great cook and baker.

And it wouldn’t be Christmas at our house without Pumpkin Muffins. We have them every year, especially for Christmas morning breakfast, warmed, with a dollop of cream cheese.

Heaven!

My mother always uses the mini-muffin tins for these and this recipe makes 72 of them. They keep well in the refrigerator for a couple of weeks (in a covered, air-tight container) and can even be frozen for a few months.

She makes them a few days before the holidays and then gently warms them in a low oven before serving.

With cream cheese.

You must eat them with cream cheese…although a little butter’ll work, too, I guess.

And if you think making 72 mini muffins is crazy…it isn’t. They go fast. Plus, you can put 8 or 10 together in a festive tin, or a pastry box wrapped with a ribbon, and give them as a gift with the recipe card tucked inside.

See? I just gave you an idea for your kid’s piano teacher! (Although, she’d probably prefer a bottle of Jack Daniels.)

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Dale’s Pumpkin Muffins

Yeild: 72 / Prep: 15 minutes / Cook: 15 minutes per batch

Ingredients:

• Cooking Spray or Mini Muffin Liners*
• 3 ½ cups All-Purpose Flour
• 2 tsp Baking Soda
• 1 ½ tsp Salt
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 3 cups Granulated Sugar
• 1 cup Vegetable Oil
• 4 Eggs, beaten
• 2/3 cup Water
• 2 cups Canned Pumpkin*

* Liners make them easier to give as gifts. If I’m not doing that, I don’t bother.

** There are several good brands of 100% pure canned pumpkin. That’s what you want. You do NOT want to use canned pumpkin pie mix. That’s something different.

Steps:

1. Preheat the oven to 350º F (177º C).
2. Prepare mini muffin tin(s) with cooking spray or use mini muffin liners.
3. In a large mixing bowl, sift together all the dry ingredients.
4. Mix in the pumpkin, water, oil, and beaten eggs until well combined.
5. Fill mini muffin tin openings about 75% full, then bake for about 15 minutes. You want a toothpick to come out clean.
6. Cool before removing from tins.

Serve warmed with cream cheese or butter. Will keep for two weeks in

the refrigerator (in an air-tight container) or for a few months in the freezer.

Download the Recipe PDF