Our fave friend, JUDI COGEN, shares her Thanksgiving Tradition – making this Pumpkin Muffins Recipe!
I have never been accused of being the world’s greatest chef. I have never actually set the house on fire, but I have caused the smoke detector to go off more times than I care to admit.
There are a few recipes I manage to produce consistently and flawlessly. Some of these have turned into family traditions.
One family favorite is mini pumpkin muffins. This is a recipe my mom discovered someplace. It has the advantages of
- Being simple (even I don’t get confused)
- Having just a few ingredients (shopping is a breeze)
- Yielding zillions (which is good because everyone eats them even before they’re cool)
- Tasting fabulous (need I say more?)
Because the recipe makes so many, there are plenty to serve the family with enough left over to make little packages of Thanksgiving muffin hugs for my girlfriends. Sometimes I wrap muffins in a piece of fun fabric and tie with a ribbon. Sometimes I place them in bright paper bags to deliver them. OK, fine. Both of those happen in my Martha Stewart fantasy world. Usually, how I deliver them is far less important than the fact they are delivered.
I hope you enjoy them as much as we do!
Mini Pumpkin Muffins Recipe
1 can (30 oz) Pumpkin Pie Mix (you know, the stuff in the orange can that lines grocery store shelves this time of year)
2 packages (17 oz) Nut Bread Mix (personally, I prefer making it with Date Bread mix because I don’t like nuts in my muffins. I’ve also used pumpkin bread mix in a pinch.)
1 egg, beaten
1 Cup raisins
Mix everything together (don’t you love how simple this is? Definitely my kind of recipe.)
Put batter in greased muffin tins (you can use regular sized muffin tins but then they won’t be mini muffins. I always use mini muffin tins).
NOTE: Yes, the muffin tins really need to be greased. Not just before you start baking but before you refill the tins. And yes, they still need to be greased if you use the silicon type.
Sprinkle with cinnamon sugar (use a heavy hand).
Bake at 400° for 8 to 12 to 20 minutes depending on the size of the muffins you’re making and the cooperative nature of your oven.
Remove from muffin tins (I generally use a spoon to help ‘scoop’ them out if they are sticking).
Find someone else to clean the muffin tins, and try not to eat them all at once.
Happy Thanksgiving everyone!
Judi is the Chief of Pumpkin Muffins at Girlfriendology.com. She can currently be found snarfing muffins and trying not to burn dinner.
And here’s our Thanksgiving Recipe for Friendship!
More girlfriend inspiration on Thanksgiving: (check these out for great Thanksgiving quotes and videos to share!)
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