Pumpkin Muffins

May 13

From a friend:

4 eggs
2c sugar
1 ½ c oil or with ¾ c applesauce/yogurt
2c pumpkin
3c flour
2t soda
2t baking powder
1t cinnamon
1t salt
2c chocolate chips/dates/raisins

Preheat over to 350F. Lightly grease or paper line two 12 cup muffin pans.

Beat eggs and add sugar. Then oil and pumpkin, beat thoroughly.

Sift together flour, baking soda, baking powder, salt, and cinnamon.
Add to creamed mixture. Stir in optional ingredients and mix only until combined.

Bake for 15-20 min. Makes 2 dozen.

Notes:
This is the recipe I make again and again. In our summer garden, I grow hubbard squash. They taste just like pumpkin but are larger which translates into more yummy orange goodness inside of each one. I use them anywhere pumpkin is called – pies, muffins, breads, baked, everywhere. When they are done ripening, I bring them inside, hack them apart and bake them all in one day. Then I freeze 2 cup portions in ziploc bags and we have warm gooey muffins all winter long. Do I need to mention that the chocolate chip version is my favorite?!

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