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So moist. So delicious. And so much more.™

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Muffins & Loaves

Pumpkin Muffins

connie miller Recipe shared by:
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Great for fall or any time of the year.

  • Hands-On Time: 10 Minutes
  • Total Time: 27 Minutes
  • Servings: 24
  • Rating:

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups oil
  • 1 3/4 cups canned pumpkin
  • 3 cups flour
  • 1 Tbsp. cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 2 cups raisins (optional)

Baking Instructions

  1. Beat eggs slightly, add sugar, oil and pumpkin til combined.
  2. Add dry ingredients. Mix til combined.
  3. Stir in raisins.
  4. Pour into greased muffin pan about 2/3 full.
  5. Bake 15-20 minutes at 375 degrees.

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Tips

chocolate

chocolate

You can use one and one third chocolate chips instead of 8 oz. Of chocolate squares


Make cakes in advance that are easy to frost

Make cakes in advance that are easy to frost

Life gets busy and sometimes we need to plan in advance. So, I like to make cakes in advance and freeze them. Makes for an easy frosting job too! Here's how: Wrap your cooled cake in plastic wrap and freeze. Take out of freezer when you're ready to frost. So, easy to frost now and once it defrosts it will be so moist! (let the frosted cake defrost before serving) Enjoy!





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