Pumpkin Muffins

1 C canned pumpkin
1/3 C vegetable oil
2 eggs
1 t baking powder
1 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1 1/4 C sugar
1 1/2 C flour
1 t cinnamon
1 T sugar

Streussel Topping
1/4 C packed brown sugar
2 T flour
1 T butter, softened
1/4 t cinnamon (optional)

Line 12 regular sized muffin cups. Mix pumpkin, eggs, and oil. Add baking powder, pumpkin pie spice, baking soda, salt, sugar, and flour. Mix until combine, but don't over do it. Fill muffins 3/4 way. Mix cinnamon, and 1 T sugar and sprinkle tops of batter. Bake at 350 for 25-30 mins.

These muffins were wonderful! I just added the struessel topping. If used, combine ingredients with a fork, until crumbly. Then sprinkle over muffins instead of cinnamon-sugar mix.

Hill Family Belgian Waffles

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
3 1/2 tablespoons sugar
1/4 cups shortening, melted
1 3/4 cups milk
non-stick cooking spray

In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second smaller bowl, mix egg whites and sugar until sugar is completely dissolved and eggs have become stiff (make sure you mix at high speed or it’ll take forever). Set aside. In a third bowl, mix yolk, milk and shortening. Combine the egg-milk-shortening mixture with the flour mixture and mix until blended. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to cover waffle grid. Close and cook as per manufacturer's instructions until golden brown.