Pumpkin Muffins

Thanks so much for all your encouraging comments yesterday! It is so great to know that we're not alone, isn't it?

As your payment for your sentiments, here is the recipe I used for my pumpkin muffins! It is out of my Better Homes and Gardens Cookbook. My mom uses one that is slightly altered from this recipe, but I couldn't find her piece of paper! I halved everything because I only had about 3/4 of a can of pumpkin, and it made 12 really nice bigger-size muffins. (Since I halved all the ingredients, using 3/4 can of pumpkin was relatively more pumpkin, but they taste great!)

3 c sugar
1 c vegetable/canola oil
4 eggs
3 1/3 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2/3 c water
1 15-oz can of pumpkin puree

(The full recipe makes 2 loaves or 24 muffins.)

Preheat oven to 350F. Grease loaf pans and/or muffin tins.

In the mixing bowl, beat the sugar and oil. Add eggs and beat well.

In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition until combined. Beat in pumpkin. Spoon batter into prepared pans.

Bake at 350F for 55-65 minutes (loaves) or until a toothpick comes out clean. (For muffins, I think I checked them at 20 minutes and they maybe needed 5-6 more minutes?) Cool in pans for 10 minutes and then transfer to racks to cool completely.

EAT!!! They are heavenly warm with a little bit of butter :)

PS. I have heard that pumpkin helps implantation, so those of you in the 2ww, you better get baking!! If you become pregnant after eating one of these muffins, I get to name the baby ;-) Hahahahahahahaaha!