Pumpkin Muffins

As the baby is actually sleeping and the other two penguins are outside not killing each other, I can actually do something I want to do. I think time for that may be in very, very short supply for the next year or so, until the newest little penguin starts to sleep for more than an hour or two at a time.

But anyway, while I was in labor with penguin number three, the other little ones and I made these muffins. And then they ate them all in the next three days and we've had to make them again. And those are almost gone now. And so I think we will be making them again soon. They are very fond of muffins, I've learned. Too bad they wouldn't eat the egg muffins I tried a few months ago. Oh well. I got this recipe, or at least the original incarnation of it, not long after I got married from my friend Vickie. The recipe was supposed to be for bread, but I like muffins better. And so do my children. Somehow they feel like they are getting more or a bigger treat when it comes in it's own wrapper!



3 1/3 c flour (I used half white half wheat)
3 c white sugar
2 tsp baking soda
1 tsp salt
1 tbl cinnamon
1 1/2 tsp nutmeg
1 c oil
4 eggs
2/3 c water
2 c canned pumpkin (or a 15 oz can)
1 - 1 1/2 c chocolate chips


In a large mixing bowl, whisk eggs then add water, pumpkin and oil. Mix in dry ingredients. Place about 1/4 c batter into lined or greased muffin cups. Bake at 350 f0r 18 minutes. Makes about three dozen muffins.


If do want to make bread out of it (I did while in labor because we had to leave before the muffins would have been done), the recipe makes three loaves. Bake at 350 for 45 minutes. Cool for ten minutes before removing from loaf pans.