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A friend on Facebook asked that I post a new recipe every week and have my friends on Facebook name it. I agreed to do them on weeks I have a computer availabe. So, there will be another one up Sunday. However, the following week I’ll be traveling and not have computer access. I start again when I return.

This week’s recipe–the most popular name was Linda Kissman’s entry of Pumpkin Muffns Menage. She baked my recipe and they shipped out with her son. Thanks Linda.

Pumpkin Muffins Menage
4-1/2 cups cake flour
2 tablespoons baking powder
2-1/4 teaspoons salt
1-1/2 cups sugar
1-1/2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
12 tablespoons (1-1/2 8T sticks) butter (room temperature)
1-1/2 cups chopped nuts (optional if you have allergies)
3 eggs
1-1/2 cups canned pumpkin
1-1/2 cups milk
1 cup sugar
6 ounces chocolate chips

Sift cake flour, baking powder, salt, sugar, cinnamon and nutmeg together.
Cut in butter (I use two knives to do this).

Add chopped nuts and mix.

Beat eggs and mix with pumpkin and milk.

Make a well in the dry ingredients and add pumpkin in the well.

Mix with a mixer for 10 seconds or one quick mix in food processor.

Scrape the sides and add chocolate chips. Mix 5 to 10 seconds more.

Do not over mix.

Grease or use cooking spray on muffin tins and fill.

Sprinkle with a little sugar on top (optional).

Bake in a pre-heated 375 degree oven for 18 to 20 minutes.

Variation: Clean pumpkin seeds for pumpkin you are carving. Roast on foil lined cookie sheet sprayed with cooking spray. Sprinkle them with a little sugar. Cook at 300 for 15 to 20 minutes or until slight brown. Use these instead of chocolate chips or nuts. Or, place a few on top before baking.

You could also bake this in a loaf pan for 30 minutes or until toothpick comes out the center clean.

Do not over bake as you don’t want them to dry out.

Check out Facebook for my next “Name the Recipe.”

Big Blend Magazine

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards