"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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