Pumpkin Muffins Recipe

No Photo

Have you made this?

 Share your own photo!

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.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
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

Step-By-Step

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