Dear Ms. Tarpon: We will pay you $4,000 to push our brand of canned pumpkin …
Dear Ms. Patron: We will send you a large, free pumpkin (out of season, but who cares?) and $250 to promote the pumpkins from our patch …
Dear Ms. Parsons: Our supermarket in XYZ will pay you $50,000 to advertise our Swampland Specials on your blog. We’ve got Underwater Pumpkin Grass, Swamp Mix Oil, Raisin Cane …
The answer is no, no, and no. Not that anyone’s ever actually asked, but this blog proudly carries no advertising. And will forever remain ad-free. Using a can of puréed pumpkin I found at the back of the kitchen cupboard (which is nowhere near anyone’s pumpkin patch), I made these easy and inexpensive Pumpkin Muffins yesterday.
This recipe makes
plenty, so I tucked
most of these muffins into the freezer. It’s still chilly in the Time Zone and at the Latitude Where I Live, so a hot cup of tea and a microwave-warmed muffin really hit the spot as we sat by the fire, wondering if Spring will ever come.
Nicole’s Pumpkin Muffins:
2 c. (500 mL) granulated sugar
1-1/2 c. (750 mL) canola oil
One 14 oz. (398 mL) can puréed pumpkin (or 1-1/2 c. plus 2 tbsp. (405 mL) drained, frozen pumpkin purée, thawed)
3 c. (750 mL) all-purpose flour
1 tbsp. (15 mL) cinnamon
2 tsp. (10 mL) baking soda
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) salt
1 c. (250 mL) raisins, plumped (check the Index for How to Plump Dried Fruits)
1 c. (250 mL) coarsely chopped walnuts
Preheat oven to 400 deg. F. In large bowl of electric mixer, beat eggs until frothy. Gradually add sugar and oil in alternate thirds, combining well between additions. Add pumpkin, continuing to beat. In medium bowl, combine dry ingredients, gradually adding to pumpkin mixture. Blend in raisins and nuts.
Spoon into ungreased paper liners in medium muffin pans. Bake 20 min. or until a toothpick poked into center of muffins comes out dry. Cool in pan 10 min. before transferring muffins onto cooling rack. Serve warm or at room temperature. Makes about 2 doz. standard-sized muffins.