Recipe by Billy Sobczyk
This is a recipe I originally found in the paper for "Dormitory Pumpkin Bread" that I altered into muffins. So fluffy and good, everyone who has tried them continues to beg me to make them again. Note: I got a lot of feedback on the odd measurements, so I've updated these to make this recipe more friendly.
Top Review by Jeff's Girl Way Out West
These muffins were really tasty. I did change them up dramatically, though. I used 1 C whole wheat flour and 1/3 C all-purpose flour. My measuring spoons don't measure in thirds, so I used 1 1/4 t salt, 1 t cinnamon and 1/4 t (freshly ground) nutmeg. Instead of 2/3 C oil, I used 1/3 C canola and 1/3 C unsweetened applesauce. I used two large eggs and whisked them with the oil before adding the applesauce. Instead of the sugar called for, I used 1 C honey and 1/4 C white sugar and they were plenty sweet. After adding the wet ingredients to the dry, the "batter" didn't seem thick enough so I added 1/4 C wheat germ. I ended up baking the muffins for 23 minutes, and they were REALLY good. No butter necessary! The directions and measurements here were somewhat inadequate, but the recipe is worth working with! The powdered sugar looks very pretty against these dark, fall muffins. ~Jeff's Girl Way Out West
- 4 cups flour
- 1 1⁄2 teaspoons baking soda
- 4 1⁄2 cups sugar
- 4 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 (15 ounce) cans pumpkin (or one 29 oz can)
- 1 1⁄2 cups oil
- 4 large eggs
- 1 cup water
- 1 cup powdered sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Mix all ingredients except powdered sugar into bowl.
- Fill muffin cups about 3/4 the way full.
- Bake for about 25 minutes (until a toothpick comes out clean). Muffins will still be moist when done.
- Allow muffins to cool slightly and then move to rack or wax paper and dust powdered sugar generously over the top.