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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
This recipe is:
Contest Winning
Quick
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 Jan. 10, 2012 by Sarahsjunk
So moist... so awesome! I ran out of pumpkin and added a bit of applesauce too!
Reviewed on Jan. 09, 2012 by pixiestick79
Best tasting Pumpkin Muffins I have ever made!
Reviewed on Jan. 08, 2012 by evrhaze
My 7 & 9 year old girls helped me make them but I was positive they wouldn't like the pumpkin flavor once cooked but I was wrong. They loved these. However, I do plan on experimenting with the recipe and replace the huge amount of canola oil with either more pumpkin for a stronger flavor or applesauce.
Reviewed on Dec. 08, 2011 by butterfly3gayle
I've made these for years now, and like others on here I've only used 1 c. of oil. Very moist and full of flavor.
Reviewed on Dec. 05, 2011 by spiker1
nice alternative for a thanksgiving dessert
Reviewed on Nov. 19, 2011 by nicholewikel
These are by far the easiest and best tasting muffins of the fall season!
Reviewed on Nov. 13, 2011 by annette.barney
We loved these muffins! We will be making these often.
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.
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