"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

Ellen Toscano's Pumpkin Muffins Recipe

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This recipe for Ellen Toscano's Pumpkin Muffins, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Toscano
Added: Wednesday, September 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs
1 and 1/4 cups vegetable or canola oil
1 can (15 oz.) pumpkin (not the pumpkin pie mix in a can)
2 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Directions:
Directions:
Line muffin tins with cupcake papers. Pre-heat oven to 325. In a mixing bowl, beat the eggs. Add oil and pumpkin and beat until smooth. Combine the remaining ingredients in a bowl. Gradually beat into the pumpkin mixture. Pour batter into the cupcake paper-lined muffin tins.

Bake at 325 for 35 minutes, or until the muffins spring back to the touch and/or a toothpick inserted into the center comes out clean.

(Can also bake in greased loaf pans for 45-70 minutes depending on the size of the pan. A 9x5 inch loaf pan will take about 70 minutes.)

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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