It’s that time of year again! Pumpkin muffins are a favorite in our house, and this is a no fail recipe which my family has loved for years. With a teenage son in the house (and a dog ready for any accidental falling muffin or crumb) they are gone almost as soon as I take them out of the oven. I prefer nuts and raisins in them but either way in any form, muffin or bread loaf, they’re a win win! I think this recipe came from Juliet Terzian who was a designer at Maharam with me, and we still keep in touch. Enjoy!
Pumpkin Muffins/Bread
2 cups sugar
1 cup melted butter
3 eggs
2 cups pumpkin
2 cups sifted flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
Walnuts
Raisins
In bowl beat butter and sugar to blend. Beat in eggs one at a time until light and fluffy. Beat in pumpkin. In separate bowl, sift together flour, salt, baking powder, baking soda and spices. Beat into pumpkin mixture. Greats and flour loaf pans or muffin pans. Divide into pans and bake 60 minutes at 325 degrees until tester comes out clean
