If I had to name my favorite cook outside of my family that I personally knew, hands down it would be Mrs. Massmann. My best friend’s mom can cook EVERYTHING, and it’s all from scratch (and ridiculously delicious). Even today, every time I go by the Massmann’s there is something freshly baked or cooked on the counter, in the fridge or in the process of being made.
Back in college Kirstin sent me a Word doc of her mom’s pumpkin muffin recipe. Like all loved recipes, the piece of paper is worn and covered in old remnants of ingredients, so now I’m writing it down so I don’t lose it. If you’re in the pumpkin spirit, this is a keeper!
Mrs. Massmann’s Pumpkin Muffins
- 4 eggs, beaten
- 2/3 C water
- 2 C pumpkin puree
- 1 C cooking oil
- 3 C sugar
- 3 1/2 C flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
Preheat your oven to 350 degress. Mix together the eggs, water, pumpkin and oil. Add sugar and mix. Add the remaining dry ingredients and mix well.
Fill a greased muffin tin half full and bake for 15-20 minutes for full size muffins, or 8 minutes for mini muffins at 350 degrees. Top with chocolate chips if you’re feeling crazy.