My mother loves to cook and bake and she’s constantly trying out recipes and sharing them with me–or showing me recipes that she thinks I should share. (Unfortunately, she doesn’t own a computer, so she can’t follow my blog.) Mom has been making these muffins since I was a teenager. I made them for my very first clients in Seattle in 1998, and I know their oldest daughter (who was a teenager when I started cooking for them) now has the recipe and makes them too. They are also a big hit with Tigger and Eeyore (who are known during other months of the year as Caroline and Macie).
Makes 4 1/2 dozen
1 cup canola oil
3 cups sugar
1 can (1 lb 13 oz.) pumpkin
5 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon salt
4 teaspoons baking soda
3/4 cup chopped nuts (I prefer walnuts or pecans)—optional
Preheat oven to 350 degrees F; grease muffin tins.
Tina’s Tip: When measuring flour, spoon it gently into the measuring cup. Do not shake the cup to compact the flour or you will end up with more than is required.
Gradually add flour mixture to pumpkin. Stir in nuts (if you choose to include them).
Fill each muffin tin 3/4 full. Bake for 25-30 minutes (toothpick should come out clean.)
Recipe originally came from the Pewter Pot in Cashmere, Washington.