Guest Post! Pumpkin Muffins.

This recipe is from none other than my mom!

Makes 12 jumbo muffins, 24 regular muffinsor 1 bundt cake

1 (18.5-oz.) box spice cake mix

1 (15-oz.) can pumpkin

1 (8-oz.) package of cream cheese, softened

3 large eggs

1/3 c. orange juice

1 t. cinnamon

1/4 c. vegetable oil (not necessary)

1/4 c. brown sugar, packed

Coarse raw sugar, to dust tops of batter

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners, or coat a Bundt pan with cooking spray and dust with coarse sugar (do not dust muffin liners). Set aside.

In a large bowl, combine spice cake mix, pumpkin, cream cheese, eggs, orange juice, cinnamon, vegetable oil, and brown sugar; beat until smooth. Fill muffin cups about 2/3 full with batter, or pour batter into prepared Bundt pan.

For the muffins: Sprinkle tops of each muffin with coarse raw sugar. Bake the jumbo muffins 20 minutes, regular muffins 15 minutes. Let muffins cool on a wire rack for 10 minutes, then invert onto a wire rack to finish cooling.

For the cake; Bake Bundt cake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.

(Michele Culton, in The Kansas City Star, 11/19/03)

She's thankful for: "precious family members who choose to love God, and love pumpkin."