Pumpkin Muffins

Pumpkin Muffins

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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.

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

How to Make Pumpkin Muffins

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.)

Printable Recipe Card

About Pumpkin Muffins

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



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