Pumpkin muffins

3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger


Mix dry ingredients and add:

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Preheat oven to 350F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.

*This made about 40 Muffins :)


CREAMY ORANGE ICING

2 tbsp. orange juice
1/4 c. granulated sugar
2 1/3 c. sifted confectioners sugar
1 egg
1/2 c. shortening
1 tbsp. grated orange rind

Mix confectioners sugar and egg thoroughly. Bring orange juice and granulated sugar to boil; boil 1 minute. Add to sugar and egg mixture; blend well. Add shortening and orange rind. Beat until creamy.

These are great for breakfast too. You can also sweeten some cream cheese and add that for frosting instead of the orange frosting. They are sweet without frosting though.
Hugs, Paula

Too bad we don't have canned pumpkin here. I buy fesh pumpkin one in a while when it's not too expensive an freeze leftover. I love pumpkin soup, just simmer a small oniion, diced and some curry powder i a bit op butter, add diced pumpkin and simmer some more, than chickenstock an boil untill tender. Use the blender to make a thick soup an seanon till tast with pepper , salt en ef needed more curry powder

Afke, you can use fresh pumpkin in these just cook the pumpkin till tender and mash it, then add it to your mixture.
Hugs, Paula