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Pumpkin Muffins

Pumpkin Muffins
Hosting a Halloween party every year very frequently resulted in hungover overnight guests, so recently we started making pumpkin muffins and coffee as an easy take and go breakfast.

These muffins are delicious and very easy to mix up. The recipe makes about 30 cupcake size muffins, it may seem like more than is needed but they go quick and keep for a week stored in an airtight container.
 
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Step 1Gather the goods

Gather the goods
This recipe is ridiculously simple, most of these ingredients are things most people have in the fridge/pantry.

Although making your own pumpkin puree is always an option, this recipe is conveniently scaled to use a single 16 ounce can of pumpkin puree. If you choose to whip up your own puree substitute in 2 cups.

Preheat your oven to 350 degrees.

Gather the ingredients:
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1 cup unsweetened applesauce
4 eggs
2/3 cups water
16 ounce can pumpkin puree (not pumpkin pie filling)

Mixing bowls and spoon, stand mixer is optional.
Cupcake pans
Cupcake liners

Optional powdered sugar & stencils for decorating
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5 comments
Oct 24, 2011. 12:14 PMshesparticular says:
These sound so so good! I'll for sure have to give them a try soon - might also try filling them with cream cheese icing, or do you think that would be too rich?

You could also make your own stencils to allow for more adorable options.
Oct 23, 2011. 3:08 PMTheNetwerk says:
Was looking forward to this recipe/trying it -- until I saw it used canned pumpkin :/

Have you (or anyone) tried this/something similar using non-canned pumpkin (or applesauce for that matter).. ?
Oct 23, 2011. 9:32 AMscoochmaroo says:
Delicious! And thanks for the link :D
Oct 22, 2011. 3:49 PMPenolopy Bulnick says:
Those are so cute!

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Author:PixyMcCrafty(The Outnumbered Mommy)
I love cooking and crafting, sometimes both at the same time... and that is when things get interesting (and messy)