Saturday, July 19, 2014

Pumpkin Muffins to feed a crowd

We've hade several get togethers where I was asked to bring a dessert that was easy to transport, easy to serve and would feed a lot of hungry mouths.  I suppose I could have brought cookies, but I thought I'd try mini-muffins.

These were perfect!  They had a nice, subtle orange taste and were very moist and not crumbly.  The fact that the recipe made about 12 dozen was an added plus.


Pumpkin Muffins

1 cup Joe and Son’s Blood Orange Olive infused Olive Oil
2 ½ cups sugar
4 large eggs
1 15 ounce can pumpkin puree, NOT pie filling
½ cup water
3 ¼ cups of all-purpose flour
½ teaspoon baking powder
1 ½ teaspoons salt
1 tablespoon cinnamon
1 ¼ teaspoon vanilla extract
1 cup chopped pecans
1 cup mini chocolate chips
Preheat the oven to 350 degrees.
Beat the oil, water, pumpkin, sugar and eggs together.
Add the next 5 ingredients and mix together to combine.
Fold in the chips and nuts and continue to mix until they are well distributed in the batter.
If using mini-cup paper liners, place them in the muffin tins and fill 2/3 full. Bake for 11 minutes at 350 degrees.

If you're not using paper liners, spray/oil the muffin tins before filling and baking and bake for 11 minutes.

Makes about 12 dozen mini-muffins

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