There a million-and-one reasons why I love my new city of Modiin, and last night’s festivities were just the icing on the cake.
We went to check out the Sukkot Carnival here in Modiin, and it was out of this world! There were acrobats, tightropes, and acts I cannot even explain, and to top it all off, it was free! Being outside late at night did remind me that fall is here, even though during the day it stills feels like summer here in Israel. To me that means pumpkin season, so I decided to make my beloved pumpkin muffins for Shabbat! Topped them off this time with pumpkin seeds roasted in brown sugar and cinnamon, and I mixed craisins directly into the batter to turn it up a notch!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
large muffins
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Ingredients
- 1 1/2 cup sugar
- 3/4 cup oil
- 4 eggs
- 1 16 oz. can Libbys pure pumpkin purée
- 1 tsp salt
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- pimch nutmeg and cloves
- 1/2 cup craisins optional
- 1/4 cup Pumpkin seeds optional
- Pumpkin pie spice optional
Ingredients
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|
Instructions
- Preheat oven to 350 F.
- Mix together sugar, oil, eggs and pumpkin until smooth.
- Add in the salt, flour, baking powder, cinnamon, baking soda, nutmeg and cloves and mix until combined. If you are adding in craisins add them into the batter now.
- Pour into muffin tins, filling up each one around 3/4 of the way. Top each one with some pumpkin seeds and pumpkin pie spice if you would like.
- Bake for around 17-20 minutes, until a toothpick is inserted cleanly.
