Pumpkin Muffins Recipe

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Pumpkin Muffins

Myrna Barager

By
@Myrna_Barager

Just made these and took them to work. Everyone who tried them liked them. I used sweet potato squash instead of pumpkin, half whole wheat and half all-purpose flour, and used gingerbread spice instead of the individual spices.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
ground ginger
1/2 c
raisins
1 large
egg
1/3 c
butter
2/3 c
brown sugar, lightly packed
3/4 c
milk
3/4 c
pumpkin

Directions Step-By-Step

1
Preheat oven to 400 F (200 C). Grease 12 muffin cups.
2
In a large bowl, combine well dry ingredients, including raisins.
3
Melt butter.
4
In a medium bowl, beat eggs lightly and combine all remaining ingredients, including the melted butter.
5
Make a well in the dry mixture and add the wet mixture all at once. Stir until batter is blended but still lumpy.
6
Fill the 12 muffin cups completely full.
7
Bake for 20 to 25 minutes. (Cake tester comes out clean.)

About this Recipe

Course/Dish: Muffins
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #muffin, #pumpkin