3 1/3 cups flour
2 tsp baking soda
3 cups sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
1 cup oil
2/3 c water
2 cups solid pack pumpkin
Preheat oven to 350°.
Spray muffin tins with cooking spray or line with cupcake papers.
Combine dry ingredients. Then add wet ingredients. Stir until no longer lumpy.
Fill muffin tins 3/4 full and bake for 18-20 minutes, or until they pass the toothpick doneness test!
Brown Sugar Glaze:
1/4 cup butter (1/2 stick), melted
3/4 cup brown sugar
few shakes of salt from the salt-shaker
3/4 cup powdered sugar
1/4 cup milk
Melt butter in medium bowl. Add brown sugar and stir until dissolved.
Sprinkle salt in. Add powdered sugar. Mixture will be chunky (and resemble oatmeal!).
Add milk and stir until dissolved.
Dip mostly-cooled muffins upside-down in glaze, or wait a few moments and spread on with a knife.
Makes 36-40 muffins.
Comments from the cook: Pumpkin muffins = Fall. And, I fought everything in me to hoard the solid-pack pumpkin I found the other day...but these muffins? I'm no match for them, I tell you.
This is a huge recipe, and makes a LOT of muffins. My mom usually makes loaves, and just bakes them for longer. From what I remember, she usually made some loaves with walnuts. Just smother your bread/muffins with butter before eating, and you can't go wrong. Mmmmm-hmmmm.
This glaze was my first attempt at a non-cream-cheese frosting, and it is quite sweet. A brown sugar flavor without the thickness of frosting...
Originally a recipe from my mom. I managed to misplace it (or never wrote it down in a safe place), and then found a close facsimile online, here. (Mom, if yours is different, please email me IMMEDIATELY!)