Pumpkin Muffins

I was my usual half-awake,

 self packing my husband's lunch

at 6 o'clock this morning.

I pulled back the pantry blind

and screamed! There were my

new double ovens! We had bought

them for a good deal about a year

ago and Josh said I would have to wait

until we remodeled the kitchen to put them in.

I guess he got tired of me complaining about

unevenly baked cakes and cookies.

I told him we needed to christen the new

oven this evening and he suggested

baking chocolate chip cookies.

His wish was granted along

with baked chicken and

pumpkin muffins.

If you want something sweet,

but not sickening sweet with your coffee,

here is the recipe for you.

It was a Betty Crocker pumpkin

bread recipe I revised a tad and

made into muffins.

They are moist, simple and good.

Not every pumpkin dessert

has to have a layer of cream cheese

smeared on the top.

Oh, what a beauty!

The first thing baked in our new oven. Tears. Ha.

Mmmm... I'll have two.

Up close and personal.

Sprinkle the tops with sanding sugar. No icing needed.

Pumpkin Muffins

2 1/2 cups sugar

1 cup cooking oil

4 eggs

3 1/3 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. vanilla

2/3 cup water

2 cups pumpkin

Cream together sugar and oil. Add eggs and beat well.

In a separate bowl combine dry ingredients.

Alternately add dry ingredients and water to sugar mixture.

Mix just until combined. Beat in pumpkin.

Line cupcake pans and add 1/3 cup of batter

to each cup. Bake at 350 for 20 minutes.

Top with white sanding sugar.

I made 18 muffins and 1 small bread loaf.

Enjoy,

Hope