pumpkin muffins

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/4 teaspoon(s) ground ginger; 1/2 cup(s) raisins; 1 large egg; 1/3 cup(s) butter; 2/3 cup(s) brown sugar, lightly packed; 3/4 cup(s) milk; 3/4 cup(s) pumpkin

(2 RATINGS)

40 Pinches 1 Photo

Myrna Barager

Thessalon, ON

Updated on Oct 10, 2013

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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prep time 15 Min

cook time 20 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make pumpkin muffins

Step 1

Preheat oven to 400 F (200 C). Grease 12 muffin cups.

Step 2

In a large bowl, combine well dry ingredients, including raisins.
Step 3

Melt butter.
Step 4

In a medium bowl, beat eggs lightly and combine all remaining ingredients, including the melted butter.
Step 5

Make a well in the dry mixture and add the wet mixture all at once. Stir until batter is blended but still lumpy.
Step 6

Fill the 12 muffin cups completely full.
Step 7

Bake for 20 to 25 minutes. (Cake tester comes out clean.)
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