Behold: my breakfast from now till Christmas!
These are such a lovely start to the morning. Warm and comfort food-ey and delicious even without any butter on them. I’m afraid this is another one of my scrawled-on-a-piece-of-paper recipes so I’m not sure where I originally got it, but I’ve been making them forever.
- 2 1/2 cups sugar
- 4 eggs
- 1 cup oil
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2/3 cup water
- 1 can pumpkin
- 3 1/2 cups flour
- 2 tsp. baking soda
- Mix all ingredients till just combined — lumps are okay — and fill prepared muffin cups 1/2 to 2/3 full; bake at 350 for about 20 minutes or until a toothpick comes out clean
Some easy edits if you have the urge to health these up a bit:
- Cut the sugar — these are lovely and sweet but would still be yummy with less sugar (although when you divide the sugar by 36 muffins it’s not so bad)
- Replace 1/2 cup of the oil with 1/2 cup applesauce
- Replace half the flour with whole wheat flour
These freeze wonderfully! I freeze them flat on a cookie sheet then drop them in a zip top bag; I take out one every night and it’s thawed by morning when the coffee is ready. You can also pop it in the microwave for a couple seconds to warm it up. Quick and easy comfort food!
Edited to add 11/12/10: Ooh I just found something! For a decadent version of these involving cream cheese check out these from Family Bites!