pumpkin mini muffins

Onto Day #3!  We are going with a classic here.  I've been making this recipe for a very long time.  October = pumpkin bread.  And you can easily make this into bread, by the way.  Add a little extra flour (about 1/3 cup) and pour into 2 buttered and floured loaf pans.  They are great as gifts!  But why ugly loaves?  Let's try mini muffins!  They are perfect when a bunch of hungry Marines come over for an afternoon meeting.  This recipe makes about 48 and for five guys, all but about six were eaten.  Luckily, I stole those last six and ate them for a pre-dinner snack!  But if you don't have a bunch of Marines around your house, you probably have kids or husbands or tea with your girl friends, right?  They are great for breakfast with cream cheese or dessert as mini cupcakes with frosting slathered over the top.  Very versatile, these little babies.  And chances are, you already have all of these holiday spices in your pantry.
Cinnamon?  Nutmeg?  Ginger?  I thought so.

You might need this...but it's the pumpkin time of year so you probably do!

Okay, go get started!!

Pumpkin Mini Muffins

Makes about 48.

3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin puree

Ready for how easy this is?
Combine all ingredients.  Mix until smooth and thick.  Pour into buttered mini muffin tins.  Bake at 350* for about 15-17 minutes.  Cool and enjoy!