I hadn't gone grocery shopping over the weekend and was in need of something muffin-like for the kids' breakfast on Monday morning.
I was paging through cookbooks and three-ring binders when I discovered a pumpkin muffin recipe that I had printed out somewhere circa the turn of the century when I was a member of several food listservs (Eat Low Fat, KitMailbox, and Fatfree, just to name a few). There were some pretty tasty recipes shared among the participants of those listservs. (Perhaps you were among us?)
Even 11 years later I still remembered how good these Publick House Pumpkin Muffins were, so I made them (with the addition of chocolate chips).
1 cup Sugar
1/4 cup light vegetable oil
3/4 cup canned pumpkin
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon Nutmeg (I didn't have any nutmeg, so I omitted)
1/2 teaspoon salt (whoops! totally forgot this)
3/4 cup Raisins (omitted)
1/2 cup chopped walnuts; *opt'l (omitted)
(I added approximately 3/4 cups of chocolate chips)
Preheat oven to 400F. Generously grease a 12 cup muffin tin (even nonstick tins including the flat spaces between the muffins). Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. (Don't overmix.)
Fold in raisins and walnuts. (This is where I added the chocolate chips.) Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown. If you prefer large, crusty muffin tops, fill the cups to the top. As they bake, the tops will run together. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.