THEY ARE SO GOOD!
And Meg is very fun & creative. Always a good combo to inspire ya when you need it. I like how she isn't afraid to show you that she had dirty dishes in her sink. Sometimes life is CRAZY!
I have done a little tweaking to the recipe - I'm guessing to help w/ the altitude a bit here in the Mile High City.
2 c sugar (I try to use a little less)
1/2 butter (aka - a stick - I used 3/4 a stick and was much better)
1 can (16 oz) pumpkin (or 2 cups - I tend to do more)
**throw all above in mixer & blend together
2 1/3 c flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
*** mix above into batter in mixer
1 tsp vanilla
1/2 water (i omitted and was MUCH better)
1 c mini choc chips (opt)
1 c nuts (opt)
Mix all up! Line your muffin tins w/ paper liners.
Bake 375 for 20 - 25 min.
1 c powdered sugar
1 tblspn milk
**stir above w/ spoon - adjust to consistency you'd like.
We happend to have some left over real whipped cream. SOOOO ... we had to try it w/ the muffins. DELISH! And so good w/ coffee. OH MY. I love cake w/ coffee in the AM. Isn't that really what a muffin is? Cake in disguise??