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  • Lucia Borzillo

We Made It To Round 2!!!! And Pumpkin Muffins

Woo Woo!! Thank you everyone for the votes!!! Round 2 in 3rd place. Not too shabby!

If you can vote once a day that would be great!!! There are 2 options for voting. One is a free vote and the other is using the option to make a donation to some pretty worthwhile nonprofits. Check them out, they are good people raising money for important work.

Now onto the muffins. I had 1/2 can of Pumpkin puree left over from last weeks biscotti.

I was planning on making Pumpkin Scones, but I really want to get my muffins skills up to producing a better muffin.

Queue the Muffin Recipe. We have this week from the site Jo And Sue, a recipe for a Moist Jumbo Muffin.

I do not have Jumbo Muffin tins. I decide to cut the recipe in 1/2 and make 6 regular size muffins instead of the Jumbo Muffins.

The result was a very nice moist muffin. The flavor was not too over the top pumpkin, but just enough. A little cream cheese made it even better.

This is the recipe as I used it, enough for 6 regular sized muffins.


1/2 + 6 tbps flour

1/2 cup sugar

1/4 cup dark brown sugar

1/2 tsp baking soda

pinch salt

1 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

21 eggs

1 cup pumpkin puree

1/4 cup oil

1/2 tsp vanilla


Preheat oven to 375.

Line 6 cup muffin tin muffin liners and set aside.

In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices.

In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla.

Mix the dry ingredients into the wet ingredients until just mixed.

A few streaks of flour are okay - you don't want to over mix or your muffins won't be as fluffy.

Scoop the batter evenly into the 6 cups.

Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 20-30 minutes

Let cool for at least 15 minutes in the pan on a wire rack.


YEAH THESE WERE REALly really good.

And yes the cream cheese only made them better!

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