The past few days I have spent hunkered down with my husband in our Brooklyn apartment waiting out Hurricane Sandy. We were lucky and our power stayed on and our neighborhood fared well compared to many others. We are very thankful to have gotten through it safe and sound.
While holed up in our one bedroom apartment for a couple of days, I needed something to keep myself occupied and up off the couch occasionally to keep from going stir-crazy. One of these distractions was whipping up pumpkin muffins. A great treat to have in case the power went out, and delicious to munch on even if it stayed on. These arenâ€™t only a great treat to have on hand during a storm; they are excellent for an early morning fall tailgating session for nibbling on while setting up and starting the rest of the food prep.
makes 24 muffins or 2 (9X5â€) loaves
1 c. butter, softened
2 1/2 c. sugar
3 c. all-purpose flour
1 t. baking powder
1 1/2 t. baking soda
1 1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 (16 oz.) can solid pack pumpkin
Heat oven to 350 degrees.
Grease 2 (12 cup) muffin tins or 2 (9X5â€) loaf pans or place 24 muffin wrappers in muffin tins and set aside.
Cream together the butter and sugar in a large mixing bowl. Mix in the eggs one at a time.
In a medium bowl mix together the flour, baking powder, baking soda, cinnamon, cloves and nutmeg. Slowly stir this into the sugar mixture. Then mix in the can of pumpkin and stir until combined.
Divide the mixture into the prepared muffin tins or loaf pans. Bake for about 25 minutes for muffins or 1 hour for loaves. Stick the muffins/bread with a toothpick in the center and if it comes out clean the bread is finished, if not return it to the oven for a few more minutes to finish it off. Allow to cool for at least 1 hour before serving.
To see what else is cooking, visit Chomping the Big Apple
Follow me @SarahBodeClark