Monday, October 21, 2013

Pumpkin Muffins


My kids have been going a little crazy in the mornings and they've been really overdoing it on the cold cereal.  I don't usually have cereal in the house unless I found a great sale or we have company because the kids will go through it so fast. They will also have cereal as an after school snack, late night snack and eat it any chance they get if we have it.
They went through 8 jumbo sized boxes last week and drank 11 gallons of milk .
Look, we go through an obscene amount of milk in this family, but that was too much, even for our family of Calcium addicts.
 Cereal just doesn't work for our family. 


Today, I made a  big batch of Pumpkin muffins that can be frozen and thawed out the night before so the kids can grab a couple of them and head out in the morning.
They don't look fancy, but they taste really good.

They are probably even better with a nice tall glass of milk, so I may still need to look into purchasing a cow.


Pumpkin Muffins
3 C. flour
1 TB pumpkin pie spice
2 tsp baking soda
3 C. sugar
1 15 oz can pumpkin
4 eggs
1/2 C. veg oil
1/2 C. water

Mix dry ingredients together, then add pumpkin, eggs, oil and water. Mix well. Fill cupcake liners 3/4 way full and bake at 350 for 25-30 minutes. 

3 comments:

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  2. Hi, Chris! These sound wonderful! Is there anything I should do differently at our high altitude?

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  3. No idea, lol. I think this is just the Libby's recipe, so it should be fine anywhere. :)

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