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Meet the Cook: I started cooking and baking at a young age - just like my sisters and brothers. Our mother was a very good teacher, and she told us all we would learn our way around the kitchen. Now, I've let our children know the same thing! -Cindy Middleton, Champion, Alberta
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Nutritional Facts 1 serving (1 each) equals 328 calories, 19 g fat (4 g saturated fat), 35 mg cholesterol, 250 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Chip Muffins in Country Woman May/June 1995, p29
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 06, 2011 by Mary_1959
Make that 1/4 tsp ground nutmeg, and 1/2 of the total amount of flour is white whole wheat.
These are great. I reduced the oil to 1 C, added 1/2 tsp. ground ginger, and 1/4 fresh ground nutmeg. I also used 1/2 white whole wheat flour. They turned out light and moist. Yummy!
Reviewed on Oct. 30, 2011 by Love2Experiment
These are fantastic! My friends and family love them. To make them a little healthier, I used half whole wheat pastry flour, cut the oil to 1 cup and substituted the other half cup with unsweetened applesauce. Instead of 1 teaspoon cinnamon, for variety I used 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg (or use 1 tsp. pumpkin pie spice). Substituted chocolate chips (since I had none) with a 10 ounce bag of cinnamon chips and sprinkled tops with coarse sugar before baking. Found the baking time needed to be closer to 18 to 20 minutes with muffin papers.
Reviewed on Oct. 28, 2011 by JustLorri
We live over 6,500 ft above sea level and these did just fine with no modifications. My family pretty much inhaled them!
Reviewed on Oct. 25, 2011 by ahalbersma
kids loved them!
Reviewed on Oct. 24, 2011 by tamaralyn79
This recipe is super fast and easy! I had everything on hand. I love a recipe that is based on pantry staples. I did use only 1 cup of oil, and they were still moist. I will be making these again and again.
Reviewed on Oct. 17, 2011 by cherie.godbey
These were so good! They are not very spicey, next time I might add some nutmeg, but very good! I used a total of 1 1/4 cups of oil and they were perfect! Cooked for 17 minutes.
Reviewed on Oct. 16, 2011 by lisaskov
Yum! I used a jumbo muffins pan and made 12, topped with raw sugar and baked for 20 minutes. Made a nice light muffin rather than the bricks that you sometimes get with a large muffin. Will definitely make again and maybe add some chopped pecans on top for a little extra crunch. 5 star.
Reviewed on Oct. 13, 2011 by gaylene1126
I have used this recipe since it first came out in Country Woman many years ago. I do less oil than what it says otherwise I feel they are too greasy. I think I can safely say this is my most used recipe ever!
Reviewed on Sep. 28, 2011 by AmySB88
A family favorite. I use half the amount of oil, but they are still super moist.
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