Pumpkin Muffins

This is by far the best time of year for baking for me. I will often bake in the early mornings just to heat the house and have the smell of freshly baked yumminess throughout our home.

To be able to bake as much as I want, I will often send the finished product to work with my husband. They never seem to mind:)

This is a favorite around this time of year.


Pumpkin Muffins

1 can (15 oz) solid packed pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt


3 oz. cream cheese, softened

5 TBSP butter or margarine

1 tsp. vanilla

1 3/4 cup powdered sugar

 tsp. milk

Mix together the sugar, pumpkin, and oil. Add the lightly beaten eggs. In another bowl mix all the dry ingredients together and add this to the wet mixture. Only mix until it is moist with no lumps. Prepare your muffin pan with aluminum muffin liners and fill 1/2 full with pumpkin batter. Bake at 350 for about 17-20 minutes.

Cool completely before frosting.


Beat together the butter, cream cheese, vanilla, powdered sugar until smooth. Add the milk very slowly, you may or may not have to add all the milk. You want the frosting spreadable not runny.

Refrigerate until ready to serve.

NOTE: this recipe can also be made into a 9×13 cake, baking 35-40 minutes at 350.

Zucchini Bread

Garden harvest time is the best time in our home. One of the highly requested recipes for breakfast, snack or honestly anytime is my zucchini bread, with a little added surprise, pineapple.

Whip up a batch and give it a try.

Zucchini Bread

2 eggs

2 cups sugar

1 cup vegetable oil

2 tsp. vanilla

3 cups all purpose flour(1/2 whole wheat and 1/2 all purpose work well also)

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

2 cups shredded zucchini

1 (8oz) can of crushed pineapple, undrained

In a mixing bowl, beat the eggs, oil, sugar and vanilla together. Combine the dry ingredients, and stir into the egg mixture.


Do not over stir. Fold in the pineapple and zucchini. Spray two loaf pans and divide the batter between the two.


You could also make muffins with this batter if you wish. I made both this time, one loaf and one batch of mini muffins.

Bake at 350 for 60-70 minutes for loaves, 30-40 minutes for muffins. Cool in the pan, before removing to a wire rack.


This recipe freezes well.