Batter Up and Fry: Tailgating Treats. “Pumpkin Muffins” Reviewed by Momizat on . The past few days I have spent hunkered down with my husband in our Brooklyn apartment waiting out Hurricane Sandy. We were lucky and our power stayed on and ou The past few days I have spent hunkered down with my husband in our Brooklyn apartment waiting out Hurricane Sandy. We were lucky and our power stayed on and ou Rating:
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Batter Up and Fry: Tailgating Treats. “Pumpkin Muffins”

Batter Up and Fry: Tailgating Treats. “Pumpkin Muffins”

The past few days I have spent hunkered down with my husband in our Brooklyn apartment waiting out Hurricane Sandy. We were lucky and our power stayed on and our neighborhood fared well compared to many others. We are very thankful to have gotten through it safe and sound.

While holed up in our one bedroom apartment for a couple of days, I needed something to keep myself occupied and up off the couch occasionally to keep from going stir-crazy. One of these distractions was whipping up pumpkin muffins. A great treat to have in case the power went out, and delicious to munch on even if it stayed on. These aren’t only a great treat to have on hand during a storm; they are excellent for an early morning fall tailgating session for nibbling on while setting up and starting the rest of the food prep.

Pumpkin Muffins
makes 24 muffins or 2 (9X5”) loaves

1 c. butter, softened

2 1/2 c. sugar

4 eggs

3 c. all-purpose flour

1 t. baking powder

1 1/2 t. baking soda

1 1/2 t. ground cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

1 (16 oz.) can solid pack pumpkin

 

Heat oven to 350 degrees.

Grease 2 (12 cup) muffin tins or 2 (9X5”) loaf pans or place 24 muffin wrappers in muffin tins and set aside.

Cream together the butter and sugar in a large mixing bowl. Mix in the eggs one at a time.

In a medium bowl mix together the flour, baking powder, baking soda, cinnamon, cloves and nutmeg. Slowly stir this into the sugar mixture. Then mix in the can of pumpkin and stir until combined.

Divide the mixture into the prepared muffin tins or loaf pans. Bake for about 25 minutes for muffins or 1 hour for loaves. Stick the muffins/bread with a toothpick in the center and if it comes out clean the bread is finished, if not return it to the oven for a few more minutes to finish it off. Allow to cool for at least 1 hour before serving.

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About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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