"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Punkin Munkins Recipe

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This recipe for Punkin Munkins, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Newton
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups sugar
1 8-oz. pkg cream cheese, softened
1/2 cup butter, softened
4 eggs
1 16oz can pumpkin
3 1/2 cups flour
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. ground gloves
1 cup chopped walnuts or pecans

Directions:
Directions:
Combine sugar, cream cheese and butter, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into 2 greased and floured 9X5-inch loaf pans and bake in 350 oven for 1 hour, or until toothpick comes out clean. I mostly use muffin tins as they are easier with little hands around. Cool 5 minutes before removing from pan.

Personal Notes:
Personal Notes:
Damien started to ask for muffins one night. I had a cupboard full of canned pumpkin. I used this recipe and he decided they should be called Punkin Munkins. So there is family lore for you. Thank You Damien for such a wonderful evening!
I often use this recipe for muffins. Makes 2 pans of muffins. 25 minutes.

 

 

 

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