By Abby Lass
This perfect-for-fall recipe is a Lass family tradition. Bake as many as you want, freeze the leftovers, and enjoy with your seasonal Starbucks drink of choice.
You will need:
1) 3 ⅓ cups flour
2) 3 cups sugar
3) 2 ½ tsp baking soda
4) 1 ½ tsp salt
5) 3 tsp cinnamon
6) 1 tsp nutmeg
7) 1 cup oil
8) ⅔ cup water
9) 4 slightly beaten eggs
10) 1 can pumpkin
What to do:
1) Preheat oven to 350 F
2) Combine flour, sugar, baking soda, salt, cinnamon, and nutmeg in large bowl. Stir until even.
3) Add in oil and water. Stir until even.
4) In a separate bowl, beat 4 whole eggs until yolk is broken.
5) Combine beaten eggs with the rest of the mixture, add in pumpkin.
6) Place muffin tins in muffin trays. Any spaces that are not filled with batter should be filled with water to avoid scorching the pan.
7) Fill muffin tins and bake for 25 minutes or until it passes a toothpick test (poke a toothpick into the center of a muffin and have it come out clean).
8) Serve warm or chilled.
9) Optional: wait until muffins cool and decorate with cream cheese frosting.
Want to see how it’s done? Check out our video!
