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"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

Pumpkin muffins Recipe

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This recipe for Pumpkin muffins, by , is from LeBlanc Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan LeBlanc


4 eggs
2 cup white sugar
1 1/2 cup vegetable oil
1 3/4 cup pumpkin (small can, or 1/2 of big can)
3 cup all purpose flour
1 tablespoon cinnamon
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
2 cup raisins ( optional. I don't add but up to you)

Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly.
Add dry ingredients and mix until smooth.
Stir in raisins ( if adding).
Fill in greased muffin cups 2/3 full.
Sprinkle tops with brown sugar.
Bake 375 degrees for 15-20 min.
Yields 18-24 big muffins.
* I do Mini muffins. Bake approx 8 min. Then check.
Makes tons. Great gift.
To check wellness, stick toothpick in middle of muffin. If comes up clean it's done, if batter on toothpick cook longer . Don't overcook

Personal Notes:
Personal Notes:
I often gave these as gifts.
Easy pop in mouth when mini
Brown sugar on top as nice little sweetness
People love them.




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