As much as I love taking pictures of just about anything, I have never been really excited about any of the food photos that I have taken. Maybe mastering food photography should be one of my goals for 2011. Regardless of how these muffins look….they tasted incredible. The family liked them, too, apparently. The other day I heard a certain teenager saying, “Oh, man! The muffins are gone?!”
It’s never too early in the year for pumpkin, right? PS – Please don’t judge me on the ingredients. It is worth it for the flavor.
- 3 cups sugar
- 1/2 cup cooking oil
- 1/2 cup applesauce
- 4 eggs
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2/3 cup water
- 1 15-oz can pumpkin (I used 2 cups of pumpkin that I cooked, pureed and froze in November)
- Topping: below
1. Preheat the oven to 350. Line muffin tins with cupcake liners or spray the bottom of the cups with non-stick spray.
2. In a large mixing bowl, beat sugar, oil, and applesauce with an electric mixer on med. speed. Add eggs and beat well.
3. In a separate bowl combine dry ingredients. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition. Beat in pumpkin after the rest is combined. Spoon batter into prepared pans. Sprinkle each muffin with topping.
4. Bake for 15-20 minutes.
5. Eat warm with a little bit of butter. Yum!
Topping: In a bowl, stir together 1/4 cup flour, 1/4 cup dry oatmeal or granola, 3 Tbsp brown sugar, 1/2 tsp cinnamon. Cut in 4 Tbsp softened butter until the mixture is crumbly. Nuts work well to mix in, too!
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