Dear Cook, this recipe comes from a cookbook put together by the Ladies’ Guild of Rehoboth Reformed Church in Lucas, Michigan. What year, who knows? Maybe the 70’s? The book is tattered, taped, and has missing pages. The page which holds this recipe is terribly stained, and seems to have some dried batter stuck to it. That should tell you something about the recipe.
My mother introduced the muffins, I made them for my family, and my daughters made them for their children. They are that good. At some point, for company meals, I began making the batter into loaves. It seemed as though dinner guests preferred slices of bread over muffins. And lately, my husband has enjoyed toasting a slice. So, now I go back and forth from muffins to bread, bread to muffins. Either way, it tastes the same, and freezes well. Enjoy!
For a printed copy, with or without photo, click green dot on left side at the bottom of this page.
If you would like a Monday reminder, and quick link, in your email to next week’s post, just sign-in at the secure registry at the top of this page, and click GO. For a private conversation, please write your message on the Contact page found at the right on the Home page.
| Pumpkin Muffins (Bread) | Print |
- 1 & ½ cups sugar
- 3 eggs
- 1 & ½ cups pumpkin
- 1 cup cooking oil
- 2 & ¼ cups flour
- 1 & ½ tsp. soda
- 1 & ½ tsp. baking powder
- 1 & ½ tsp. salt
- 1 & ½ tsp. cinnamon
- ½ tsp. vanilla
- ½ cup nuts
- ½ cup raisins
- Combine and mix sugar, eggs, pumpkin and oil. Sift together flour, soda, baking powder, salt and cinnamon. Add to pumpkin mixture vanilla, nuts and raisins. Pour into lined muffin cups. Bake at 400 for 20 minutes.
- For bread, pour batter into to TWO greased, and floured, loaf pans. Bake at 350 for 1 hour, or until toothpick comes out clean.
