“Milk in the batter! Milk in the batter! We bake cake and nothing’s the matter!”
On a rainy day, the boys put in a request in for a favorite treat of Friend A, pumpkin muffins. His mommy shared the recipe and the flour did fly. The boys help to add ingredients, stir and even scoop the batter into the muffin tins. We made a mess, and the muffins never tasted better.
This recipe makes A LOT of Pumpkin Muffins. You can easily half the recipe, or freeze half of the muffins.
3 1/3 cups flour
3 cups sugar
1 tsp cinnamon
1/4 tsp ground ground ginger
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
Mix Dry ingredients and add,
1 cup oil
2/3 cup water
2 cups of pumpkin (We did not have any pumpkin, so I used organic sweet potatoes from my CSA loot. Worked great)
Grease and flour muffin tin. Fill with batter, 3/4 full. Cook at 350 for a out 15 minutes for mini muffins, 20-30 for regular size.
“So he skipped from the oven and into bread dough all ready to rise in the night kitchen.”
In the Night Kitchen by Maurice Sendak