I hope not because I have my go-to pumpkin recipe to share with you today!
Fall at our house means lots of apple crisp, pumpkin cookies, and pumpkin muffins. Since I have given up cookies (story to come one of these days), I only made them once this year.
Apple crisp and these muffins have shown up several times. And I'm making them again today to have on hand for a quick breakfast treat this weekend when we will have a houseful of company.
I love recipes with a story and that is one of the reasons I love this one...that and they are hands down the best pumpkin muffins I have found. When I was in high school, one of my friends baked this in tin cans and gave it as Christmas gifts. I loved the whole idea of it-and thought she was so Martha Stewart-y, even though no one had ever heard of Martha Stewart yet. Lynne gave me the recipe and I have made it over and over since then. The recipe card is faded and smudgy with a faint coating of flour. I have totally lost touch with Lynn, but I still think of her whenever I make this recipe.
I think you will love it, too. So, in honor of my high school chemistry buddy, Lynne, may I present:
Farm Favorite Pumpkin Muffins
3 c. sugar
1 c. oil
2 c. canned pumpkin
3 1/3 c. flour
1 t. cinnamon
1 1/2 t. salt
1 t. nutmeg
1/2 t. pumpkin spice
2 t. soda
2/3 c. water
1 c. chocolate chips
Cream sugar, eggs, and oil. Add pumpkin and mix. Add dry ingredients alternately with water. Add chips. Bake in muffin tins sprayed with Pam. Fill 2/3 full. Bake 20 minutes or so, depending on the size of your muffin tins.
1.These are better if you use fresh eggs from your mom's chickens.
2. Maybe your mother in law will give you some fresh pumpkin she baked and scooped out herself. ( I am using store-bought today..they will stay taste fine.)
3. I love my Pampered Chef big scoop for muffins. If you don't have one, you need one!
Wishing you and your family a wonderful Thanksgiving!