From time to time, I tend to go overboard on things. Ok, maybe more than from time to time... but at least that often. This time, I may have gone a tad overboard on pumpkin. Now, I like pumpkin. Really, I like it a whole lot. So, when I found pumpkins at the market on sale for a whopping fifty cents each, I may have bought one... or three. I've made pumpkin puree. Lots and lots and lots of pumpkin puree.
Once you have lots of pumpkin puree, you have to do something yummy with it. I've frozen a great deal of it, and made a cake... and then decided to share with the folks at work since it's been a long while since I'd taken yummies in to work. After some consideration I decided I would make pumpkin cupcakes... we could justify (as IF we needed any justification) eating them early in the morning by calling them muffins... and, in the afternoon they could be cupcakes. Hey, pumpkin is healthy... right? Perfect plan if you ask me.
Just in case you want to join in my justification, I'm sharing the recipe with you... and, then, while you are enjoying them all warm and fresh from the oven, you can go visit the ArtsyBlogger links that I'm including after the recipe... what could be better than warm muffins (or, cupcakes, if you are eating them in the afternoon) and creativity?
Yummy Pumpkin Muffins
This recipe yields about 36 muffins, or, it bakes up perfectly in a bundt cake pan too!
Preheat your oven to 350 degrees, and line your cupcake pans with liners or spray your pan lightly with cooking spray.
1 1/2 cups pumpkin puree, canned or fresh
3/4 cup veggie oil
2 cups white sugar (or, I use 1 cup white and 1 cup brown)
3 whole eggs
1 cup sour cream
2 1/4 cups self rising flour
1 teaspoon each of:
ground all spice
and 1/2 teaspoon ground cloves
In a large bowl, blend the first five ingredients. You can use a mixer or you can mix by hand. Add the dry ingredients and mix well. For cupcakes, fill the cupcake liners about 2/3 full and bake for 15 to 18 minutes, or until the top springs back when pressed. If you want to make a cake, pour the batter into the bundt pan and bake about an hour, or until a toothpick or skewer inserted in the center comes out clean.
When cool, you can top the muffins with a basic cream cheese frosting as I did if you like, or a simple dusting of powdered sugar is perfect on either.
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Y'all enjoy your muffins... or cupcakes... I'm going to go have a conversation with that coffee pot of mine and explain just how replaceable it really is...